- 6 ounces sliced pancetta, chopped
- 2 pounds fresh Brussels sprouts, halved
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, cook pancetta over medium heat until slightly crisp. Add Brussels sprouts; cook and stir for 5 minutes. Add garlic; cook 1 minute longer.
- Add the broth, salt and pepper stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until Brussels sprouts are tender. Yield: 8 servings.
Reviews for Brussels Sprouts with Pancetta
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"I was not a fan of Brussels sprouts growing up so I hesitated to try this recipe. I wanted to cook with pancetta though and this recipe e pancetta adds just the right amount of smokiness. I will be making this again. A bold statement from someone who previously did not like Brussels sprouts."