Brussels Sprouts with Pancetta





1 lb. Supreme Cuts Trimmed Brussels Sprouts
2 tablespoons olive oil
3 ounces pancetta
2 garlic cloves, minced
Salt and Pepper
¾ cup low-salt chicken broth


Partially cook brussels sprouts in a large pot of boiling water, about 4 minutes. Drain. Meanwhile, heat oil in a heavy large skillet over medium heat. Slice the pancetta paper-thin and coarsely chop. Add pancetta and sauté until beginning to crisp, about 3 minutes. Add garlic and sauté until pale golden, about 2 minutes. Add brussel sprouts to same skillet and sauté until heated through and beginning to brown, about 5 minutes. Season with salt and pepper. Add broth and simmer until reduced just enough to coat brussel sprouts, about 3 minutes. Enjoy!

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