Brussels Sprouts With Pancetta

1. 1

   In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).

2. 2

   Add in the shallots; stir/saute for 1 minute or until softened.

3. 3

   Stir in the Brussels sprouts.

4. 4

   Add in the broth; season with salt and pepper.

5. 5

   Cover and lower heat to medium-low.

6. 6

   Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.

7. 7

   If any broth remains, increase heat to medium-high and cook until broth evaporates.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.