Brussels Sprouts with Pancetta

Brussels sprouts with cranberries and bacon

5 from 1 vote

Beautiful Brussels sprouts with crisp salty pancetta and aromatic shallots and herbs is terrific with a holiday turkey or roast, or even a roast chicken or pork roast any time of year.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 172kcal

Author: Sally Cameron

Equipment

large saute pan and lid
Chef's knife
Paring knife
Cutting board

Ingredients

4 ounces diced pancetta
1 ½ pounds large raw Brussels sprouts
1 tablespoon olive oil
1 large shallot ½ cup sliced
1 large garlic clove chopped fine
2 teaspoons chopped fresh thyme leaves
1 ¼ cups broth chicken or turkey
¼ cup dried cranberries optional
1 tablespoon pine nuts optional

Instructions

Fry pancetta in a medium hot saute or frying pan until crisp. Place on layers of paper towels to drain excess fat. Drain off excess fat but do not wash the pan.
While bacon is cooking trim the Brussels sprouts. With a paring knife, cut a little off the bottom of the sprout, then peel off any damaged leaves. Cut sprouts in half from top to bottom. Slice shallot into rings. Cut both ends off the shallot, cut in half lengthwise and lay flat. Cut crosswise into thin half rings.
Next, add the sprouts, cut side down. Allow them to cook until golden brown. Stir sprouts and add shallot, garlic and thyme. Cook a minute or two until soft. Add 1 cup broth and cover with a lid. Turn heat down to low. Cook sprouts until tender when pierced with the tip of a paring knife. It will take just a few minutes. Watch pan to prevent from cooking dry. If it does, add a little more broth. When sprouts are done, add cranberries, bacon, nuts, taste and add a little salt and pepper and serve.

Nutrition