Brussels Sprouts Salad With Pancetta And Cranberries

1. 1

   In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.

2. 2

   Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.

3. 3

   Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.

4. 4

   Season to taste with salt and freshly ground black pepper then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.