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Brussels Sprouts With Pancetta


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  • 1 pound fresh Brussels sprouts trimmed
  • 2 tablespoons olive oil
  • 3 ounces paper-thin slices pancetta coarsely chopped
  • 2 garlic cloves minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3/4 cup low-salt chicken broth


Servings 4


Step 1

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

This recipe yields 4 servings.

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