Pan Roasted Brussel Sprouts

By Eyeleen

Ingredients

• 1/4 cup Pancetta diced
• 3 tblspoons Olive oil
• 1 teaspoon Garlic minced
• 1 ea Shallot sliced
• 2 lbs Brussell Sprouts stem ends trimmed, halved lengthwide
• 1/2 cup Chicken Broth
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 cup Parmigiano Reggiano finely grated

Preparation

Step 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.

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