Brussels Sprouts with Pancetta


  • 1 pound fresh brussels sprouts, trimmed
  • 2 tablespoons butter
  • 3 ounces pancetta slices, coarsely chopped
  • 2 garlic cloves, minced
  • Sea salt and ground black pepper
  • 3/4 cup chicken broth


  1. In a large pot of boiling salted water, cook brussels sprouts about 3 minutes then drain.
  2. Heat a large skillet with butter. Add pancetta and saute until crisp which is about 3 minutes. Add garlic and saute until golden. Add brussels sprouts and saute until it begins to brown which is about 5 minutes. Season with salt and pepper. 
  3. Add chicken broth and simmer until the broth reduces til it’s just enough to cover the brussels sprouts. Serve immediately.