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Brussels Sprouts with Pancetta

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 pound fresh Brussels sprouts, trimmed

2 tablespoons olive oil

3 ounces paper-thin slices pancetta, coarsely chopped

2 garlic cloves, minced

Salt and freshly ground black pepper

3/4 cup low-salt chicken broth

Directions

  1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
  2. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

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