mise en placeMise en place for vegetables

cut off ends1. Remove ends of brussels sprouts

slice brussels sprouts in halfSlice each in half

saute pancetta2. Saute the pancetta until crisp & remove

Saute brussels sprouts4. Saute brussels sprouts.

brussels sprouts platedServe with your favorites!

© 2012
Lauren McElroy

Yields: 8 servings

7 slices pancetta, chopped
¾ cup sliced shallots (1 ½ large)
2 lbs brussels sprouts, cleaned, trimmed and halved
6 garlic cloves, minced
1 cup low-sodium chicken broth
salt & pepper, to taste


  1. Clean each brussels sprout by running under cold water. To trim, remove the tough ends and then slice each in half. See picture at left.
  2. In a medium-high nonstick skillet, add pancetta and sauté 5 minutes, or until begin to brown. Remove from heat, reserve 1 Tb drippings in pan.
  3. Add shallots and cook until translucent. Add garlic and cook until fragrant, about 2 minutes.
  4. Add the brussels sprout halves and sauté 4 minutes, stirring to evenly cook,.
  5. Add chicken broth, and bring to a simmer. Cook until mostly evaporated & sprouts become crisp-tender, stirring occasionally. Add reserved pancetta back in and adjust seasonings with salt and pepper.
  6. Remove from heat and serve.

brussels sprouts

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