Italian Style Brussels Sprouts

By ldelmas

Ingredients

• 1 pound fresh Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 3 ounces paper-thin slices pancetta, coarsely chopped
• 4 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 teaspoon oregano
• 1/4 cup chicken broth
• good quality Balsamic drizzle
• 1/2 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts

Preparation

Step 1

Directions:


Cook the Brussels sprouts in a large pot of boiling salted water, about 5-7 minutes. Drain. Run cold water over them to stop cooking.

In a heavy large skillet over medium heat, heat the oil and add the pancetta and saute until beginning to crisp, about 2 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 oregano, salt and pepper.

Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Drizzle with Balsamic reduction. Top with freshly shaved Parmesan cheese and toasted pine nuts. Serve.