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Brussels Sprouts with Pancetta
Makes 6 Servings
*10 ounces Brussels sprouts, trimmed and outer leaves removed
*2 ounces pancetta, diced
*1 clove garlic, finely chopped
*Kosher salt and freshly ground black pepper
*1/2 cup low fat, low-sodium chicken broth
1Partially cook the Brussels sprouts in boiling salted water, about 8 minutes. Drain well.
2Separately, add pancetta to a nonstick skillet and saute until beginning to crisp. Add garlic and saute an additional 2 minutes.
3Slice Brussels sprouts in half and add to skillet. Season with salt and pepper. Add broth and simmer until broth is reduced and sprouts are tender, about 3-5 minutes.