Brussels Sprouts with Pancetta

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  • 1 lb fresh brussels sprout trimmed
  • 2 tablespoons olive oil
  • 3 oz paper thin slices pancetta coarsely chopped
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper
  • ¾ cup low salt chicken broth


  1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
  2. Meanwhile, heat the oil in a heavy large skillet over medium heat.
  3. Add the pancetta and saute until beginning to crisp, about 3 minutes.
  4. Add the garlic and saute until pale golden, about 2 minutes.
  5. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes.
  6. 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.
  7. Serve