Brussels Sprouts With Pancetta

Total Time: 41 mins Preparation Time: 15 mins Cook Time: 26 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 in a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
• 2 add in the shallots; stir/saute for 1 minute or until softened.
• 3 stir in the brussels sprouts.
• 4 add in the broth; season with salt and pepper.
• 5 cover and lower heat to medium-low.
• 6 simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
• 7 if any broth remains, increase heat to medium-high and cook until broth evaporates.
• 8 serve hot.