Author Notes
Cooking seasonally sure gets a lot harder once winter arrives. Fortunately, there are brussels sprouts! This is one of my favorite recipes - perfect for cold days and easy enough to make after work. —amelinda
Ingredients
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1 pound
brussels sprouts
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2
shallots, finely diced
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3 ounces
pancetta, chopped into small pieces
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1/2 cup
chicken broth
Directions
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Remove any tough outer layers and slice the brussels sprouts vertically into 1/4-inch discs. I prefer to use smaller, sweeter sprouts for this recipe.
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Meanwhile, saute pancetta in a large frying pan over medium heat.
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Add shallots and brussels sprouts to pancetta and rendered fat. Saute until shallots are translucent and sprouts are just beginning to wilt.
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Add the chicken broth and cover with lid or foil; cook another 10 minutes or until brussels sprouts are soft. Add salt and pepper to taste. Enjoy!
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