Brussels Sprouts With Pancetta And Shallots

1. 1

   Remove any tough outer layers and slice the brussels sprouts vertically into 1/4-inch discs. I prefer to use smaller, sweeter sprouts for this recipe.

2. 2

   Meanwhile, saute pancetta in a large frying pan over medium heat.

3. 3

   Add shallots and brussels sprouts to pancetta and rendered fat. Saute until shallots are translucent and sprouts are just beginning to wilt.

4. 4

   Add the chicken broth and cover with lid or foil; cook another 10 minutes or until brussels sprouts are soft. Add salt and pepper to taste. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.