Brussels Sprouts With Pancetta |
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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 10 |
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From Rick Rodgers' Christmas 101. 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:
1. In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
2. Add in the shallots; stir/saute for 1 minute or until softened.
3. Stir in the Brussels sprouts.
4. Add in the broth; season with salt and pepper.
5. Cover and lower heat to medium-low.
6. Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
7. If any broth remains, increase heat to medium-high and cook until broth evaporates.
8. Serve hot.
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