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.

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