Photo: Pan-Roasted Brussel Sprouts

TOTAL TIME: 26 min
Prep: 20 min
Inactive Prep: --
Cook: 6 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely grated Parmigiano Reggiano, plus more to taste
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Directions

Using a saute pan, with a lid, render pancetta in 2 tablespoons of olive oil over medium heat; 2 minutes. Add garlic and shallot and saute for another minute. Add Brussels sprouts, chicken broth, salt and pepper and stir to combine. Cover and cook for 4 minutes or until desired doneness.

Transfer to serving bowl and garnish with freshly grated Parmigiano-Reggiano cheese.

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  • on December 12, 2011

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    This recipe is delicious!!!! I added more pancetta then the recipe called for. I also used chicken stock not chicken broth (that is way to salty. I will make this again at Christmas and everytime I make brussel sprouts! So easy to make. I also made it the day before I needed to have it on my dinner table. I just zapped it for a couple minutes to make sure it was hot! Amazing! My guests also loved it too!

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  • on November 23, 2011

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    I loved this dish!!! The pancetta is very important, its flavors are unique and regular bacon just is not the same. I tried a few variations, with Bacon (it was OK but no carnival in your mouth, with tofu chunks (for my vegetarian friends, not bad really, make sure the tofu is well seared otherwise the consistency of it will get lost in your mouth, and finally i tried chicken stock in place of the chicken broth (the stock's deeper flavor pattern really brought together the dish with a slight savory lip smack...I will surely be making this again!!!

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