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Brussels Sprouts with Crispy Pancetta

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I’ve been skeptical of Brussels sprouts most of my life. The smell, the look—I just knew I wouldn’t like the taste. Then, a few years ago, my mom made this recipe. She converted me into a Brussels sprouts lover.

2 tablespoons olive oil

6 ounces Italian pancetta, 1/4-inch pieces

1-1/2 pounds halved Brussels sprouts

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1-3/4 cups chicken stock (canned broth is fine)

Heat the olive oil in a large sauté pan and add the pancetta once the oil it piping hot. Cook over medium heat, stirring the pancetta often, until the pancetta is light golden brown and crisp, 7 to 10 minutes. Remove the pancetta and place on a paper towel.

Add the Brussels sprouts, salt, and pepper to the remaining oil in the pan and sauté over medium heat for about 5 minutes, until lightly browned. Add the chicken stock. Lower the heat and cook uncovered, stirring occasionally, for about 15 minutes, until the sprouts are tender and you can pierce them with a fork. Return the pancetta to the pan, heat for 3 minutes, and season to taste.

Photo Source: smitten on flickr (cc)


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