Recipe courtesy of Emeril Lagasse
Episode: Thanksgiving
26 min
20 min
6 min
4 servings


  • 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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

Brussels Sprouts Supreme

Recipe courtesy of Marcela Valladolid

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

Miso-Roasted Brussels Sprouts

Recipe courtesy of Tia Mowry

Bean Sprout Salad

Recipe courtesy of Esther Choi

Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Recipe courtesy of Michael Symon

Indian Brussels Sprouts

Recipe courtesy of Bal Arneson

Sauteed Brussels Sprouts with Turkey Bacon

Recipe courtesy of Cooking Channel

Fudge Factor

So Much Pretty Food Here