Main content

Brussels Sprouts with Pancetta


  • 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

  • 0.75 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. 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
2 comments • 0 ratings
Please login to comment
Posted by NH11Report
This was very nice!
I don’t normally like Brussels sprouts but even I ate these.
I tweaked it a bit as I used baby brussels sprouts I didn’t boil them first. I halved and sautéed them from the time it says to add them. I also used prosciutto as I didn’t have any pancetta. We will have these again soon.
Posted by mageeReport
absolutely beautiful