Brussels Sprouts with Pancetta and Shallots
I’m going to keep it brief – yum. Also, be sure to make enough, because this is even better the day after.
Ingredients:
1 pound brussels sprouts, sliced into 1/4 inch wide discs (I prefer the smaller, typically sweeter sprouts)
2 shallots, finely diced
3 ounces pancetta, chopped into small pieces
1/2 cup chicken broth
Directions:
Saute the pancetta in a fairly large frying pan over medium heat. Add the shallots and the sprouts to the pancetta and rendered fat. Stir to coat and cook for approximately 5 minutes, or until shallots are translucent and brussels sprouts are starting to wilt. Add the chicken broth and cover, cook another 10 minutes or until sprouts are soft. Add salt and pepper to taste.
Melinda – Love the site!! I’ll try this one out on Tom. He loves Brussels Sprouts.