Brussels Sprouts have had a nasty reputation for all long as I can remember. Kids (and many adults), will turn up their noses just hearing the words. The Pancetta and Chicken Stock are the special ingredients that make this vegetable side exceptional and will have them asking for seconds!
Awesome Sautéed Brussels Sprouts
Serves: 2-3 Total Time: 45 Minutes
• 1 Lb. fresh Brussels Sprouts, trimmed
• 2 Tablespoons Olive Oil
• 3 Ounces paper-thin slices Pancetta, coarsely chopped
• 2 Garlic Cloves, minced
• Salt and freshly ground Black Pepper
• ¾ Cup low-sodium Chicken Broth
Step 1. Cut the sprouts in half through the core. Meanwhile, heat the oil in a heavy large skillet over medium heat.
Step 2. Add the pancetta and sauté until beginning to crisp, about 3 minutes. Remove the Pancetta with a slotted spoon and set aside.
Step 3. Add the garlic and sauté until pale golden, about 2 minutes. Add the Brussels sprouts, cut side down, to the same skillet and sauté until heated through and beginning to brown, about 5 minutes.
Step 4. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.
Step 5. Sprinkle the reserved Pancetta over the Sprouts and serve immediately.
Tips and Trending
~ Serve sprinkled with a little grated or shaved parmesan cheese.