Brussels Sprouts With Pancetta
(from saymyname’s recipe box)
Source: Rick Rodgers' Christmas 101
Serves 8 peopleCategories: Brussels Sprouts, Side Dish
Ingredients
- 4 ounces sliced pancetta, coarsely chopped (1/4-inch thick slices)
- 1 tablespoon olive oil
- 1/3 cup chopped shallot
- 3 (10 ounce) containters Brussels sprouts, trimmed and cut lengthwise into 1/2-inch thick slices
- 1 cup low sodium chicken broth (may use homemade turkey stock, if you have it)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Directions
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In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
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Add in the shallots; stir/saute for 1 minute or until softened.
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Stir in the Brussels sprouts.
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Add in the broth; season with salt and pepper.
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Cover and lower heat to medium-low.
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Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
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If any broth remains, increase heat to medium-high and cook until broth evaporates.
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Serve hot.