Braised Brussels Sprouts Recipe

1. 1

   Line a plate with paper towels and set aside.

2. 2

   Place the pancetta in a large frying pan with a tightfitting lid and cook uncovered over medium heat until browned and crispy, about 10 minutes.

3. 3

   Transfer with a slotted spoon to the prepared plate, leaving the fat in the pan.

4. 4

   Add shallots and garlic to the pan, season with salt and freshly ground black pepper, and cook, stirring occasionally, until vegetables are softened and edges begin to brown, about 3 minutes.

5. 5

   Add Brussels sprouts, season with salt and pepper, stir to coat, and cook until just browned, about 3 minutes.

6. 6

   Pour in wine, scraping up any browned bits from the bottom of the pan, and cook until wine reduces by half, about 2 to 4 minutes.

7. 7

   Pour in broth, cover, and reduce heat to low.

8. 8

   Cook until Brussels sprouts are knife tender, about 20 minutes.

9. 9

   Taste, adjust seasoning as desired, transfer to a serving dish, and sprinkle with reserved pancetta.

* Per serving · 4 servings · Values may vary.