I cook with wine…

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.

Tags: brussels sprouts with pancetta, easy brussels sprouts, sauteed brussels sprouts

This entry was posted on Sunday, November 22nd, 2009 at 8:12 pm and is filed under Brussels Sprouts, Dinner, Pancetta, Side Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.