Thanksgiving Sides: Brussel Sprouts with Pancetta
Last year, I posted my favorite sweet potato recipe with tons of butter and sugar. This year, I have one of my favorites from Giada De Laurentiis. It’s more healthy, and I think it’s just as delicious. Maybe if I eat extra brussel sprouts, I won’t feel as guilty about a second serving of sweet potatoes.
1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, 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.
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