Brussels Sprouts With Pancetta

Name: Brussels Sprouts With Pancetta
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 8-10 serving(s)
Ingredients: 4 ounces sliced pancetta, coarsely chopped (1/4-inch thick slices); 1 tablespoon olive oil; 1/3 cup chopped shallot; 3 (10 ounce) containters Brussels sprouts, trimmed and cut lengthwise into 1/2-inch thick slices; 1 cup low sodium chicken broth (may use homemade turkey stock, if you have it); 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Submitted by ratherbeswimmin

"From Rick Rodgers' Christmas 101."

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photo by Gay Gilmore

Ready In:: 41mins
Ingredients:: 7
Serves:: 8-10

ingredients

4 ounces sliced pancetta, coarsely chopped (1/4-inch thick slices)
1 tablespoon olive oil
¹⁄₃ cup chopped shallot
3 (10 ounce) containters Brussels sprouts, trimmed and cut lengthwise into 1/2-inch thick slices
1 cup low sodium chicken broth (may use homemade turkey stock, if you have it)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper

directions

In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
Add in the shallots; stir/saute for 1 minute or until softened.
Stir in the Brussels sprouts.
Add in the broth; season with salt and pepper.
Cover and lower heat to medium-low.
Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
If any broth remains, increase heat to medium-high and cook until broth evaporates.
Serve hot.