Brussels Sprouts with Pancetta

Brussels sprout is one of many foods I don’t normally cook on a regular base. I was never exposed to this vegetable until recently, come on now…Chinese want don’t eat this, didn’t realize how good and nutritious it tastes. Definitely going to cook this “the mini cabbage” more often, since it is Chris’ favorite vegetable.

I had this delicious dish at Va de Vi in San Mateo, CA, and made me want to create it all over again. Hope you enjoy this creation? Because I DO!!!

 

Ingredients:

1lb fresh Brussels sprouts, cut in half

2 tablespoons olive oil

6 slices pancetta, chopped

3 garlic cloves, minced

Salt and pepper to taste

1 cup low-sodium chicken stock

Directions:

1.      Partially cook the Brussels sprouts in a large pot of boiling salted water, about 3-5 minutes.

2.     Heat oil in a large skillet over medium heat. Add pancetta and cook until crisp.

3.     Add garlic and sauté until golden, and then add the Brussels sprouts sauté until brown about 5 minutes, season with salt and pepper to taste.

4.     Add broth and simmer until the broth reduces, and ready to serve.

Have a beautiful weekend, happy cooking!