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Brussels Sprouts and Pancetta
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    • Ingredients

    Serves:

    Directions

    In a large sauté pan over medium heat, add a 2 count of olive oil (2 tablespoons) and add the pancetta. Cook the pancetta until the fat renders, 2 to 3 minutes. Then add the garlic, shallots and quartered Brussels sprouts and toss well to combine all the ingredients. Add the butter and continue to cook until the Brussels sprouts have some nice color on them.

    Increase the heat to high, and then add the balsamic vinegar to deglaze. Add the stock and cook until glazed and tender. Season to taste with salt and freshly ground black pepper then serve.

    *KitchenDaily Editors' Note: To make this recipe gluten-free, be sure to choose a certified gluten-free brand of chicken stock/broth (check the label) or make your own from scratch.

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    4 Comments

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    Kristi

    Sounds yum!

    November 07 2011 at 10:45 PM Report abuse rate up rate down Reply
    estelita

    Sounds and looks good,sure I'll try this recipe this coming Thanksgiving

    November 07 2011 at 1:30 AM Report abuse rate up rate down Reply
    numford

    Looks really good, but is there another meat you could use that doesn't have so much fat?

    Also garlic bad for my family's stomach

    November 07 2011 at 12:52 AM Report abuse rate up rate down Reply
    nordal33

    That is a recipe I would like to try. It sounds delicious.

    November 06 2011 at 9:31 PM Report abuse rate up rate down Reply

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