Pan-Roasted Brussel Sprouts

  • Level: Easy
  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 4 servings
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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


  1. 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.
  2. Transfer to serving bowl and garnish with freshly grated Parmigiano-Reggiano cheese.