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Pan-Roasted Brussel Sprouts
Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.
- Total Time:
- 26 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 6 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1/4 cup pancetta, diced
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 shallot, sliced
- 2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise
- 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
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.
© Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.