The addition of pancetta lends a wonderful smoky flavor to crisp-tender brussels sprouts, giving them mass appeal.—Mandy Rivers, Lexington, South Carolina
- 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.
Originally published as Brussels Sprouts with Pancetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p12
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