Brussels Sprouts with Crispy Pancetta

Brussels Sprouts with Crispy Pancetta

During the holidays, certain foods remain a tradition within some families. However, I find the holidays to be a wonderful time to explore new recipes. Next to the traditional Thanksgiving dishes, I prepared a new one: Brussels Sprouts with Crispy Pancetta—which turned out to be a healthy hit! The only modification I made to the original recipe is not adding oil, as there is plenty of flavorful fat from the pancetta!
Prep Time10 mins
Cook Time20 mins
Course: Entrees
Cuisine: Italian
Keyword: brussels sprouts recipe, crispy pancetta, entrée recipe, pancetta recipe

Ingredients

  • 1 pound fresh Brussels sprouts, trimmed
  • 3 ounces paper-thin slices pancetta, coarsely chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • ¾ cup low-sodium chicken broth

Instructions

  •  Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
  •  Heat a large skillet over medium heat and add the pancetta. Continue to saute the sprouts for about 3 minutes. Add the garlic and saute until fragrant but not burnt, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. 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. Serve.

Notes

 Recipe courtesy of Giada De Laurentiis


Shop books by Laura and Lisa to tune in to the power of positive nutrition