Brussels sprouts with pancetta and shallots

Deliciously flavorful and different than the bland and bitter ones were used to. Even kids will eat them.




*1 carton of fresh Brussels sprouts *2oz. pancetta, chopped *1 large or 2 small shallots, sliced *2 cloves fresh garlic, chopped *butter, 2 tablespoon or so *extra virgin olive oil *½ c. chicken broth * salt and pepper

Nutritional information

No nutrition information available


Wash and trim Brussels sprouts removing outer guard leaves and cut off a little less than ½ off the bottom then cut in ½. Place in pot of cold, lightly salted water and bring to a boil. Boil for 4 minutes then toss in ice bath to stop cooking. Drain. In a medium sauté pan on medium heat 1 tablespoon EVOO and cook up the pancetta till crisp, add shallots cook till translucent (3min) add garlic cook for 2min more. Add the drained sprouts and toss to coat in pan. Lightly caramelize sprouts about 4 min. add chicken broth, salt and pepper to taste. Continue cooking till broth is cooked away. Stir in butter and serve.