About
A spectacular Thanksgiving feast needs the perfect vegetable side to go with it! Well, it doesn't get much more perfect than Thanksgiving Brussels Sprouts! The sprouts are tender inside and browned for a crispy outside, surrounded by succulent pieces of pancetta and simmered in broth for extra succulence. It's the kind of vegetable dish that doesn't even taste like vegetables! Nothing beats Thanksgiving Brussels Sprouts when it comes to a holiday spread!
Ingredients
- 1 pound fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 3 ounces pancetta, sliced very thin then coarsely diced
- 2 cloves garlic, minced
- salt, to taste
- freshly ground black pepper, to taste
- 3/4 cup low-sodium chicken broth
Directions
Step 1 -In a large pot of salted, boiling water, add the Brussels sprouts and cook them until they are partially cooked through, about 4 minutes.
Step 2 -Drain the sprouts.
Step 3 -In a large, heavy skillet over medium heat, add the olive oil.
Step 4 -Add the diced pancetta and cook, while stirring, until it begins to crisp, about 3 minutes.
Step 5 -Add the garlic to the pancetta and cook, while stirring, until it becomes pale golden, about 2 minutes.
Step 6 -Add the Brussels sprouts to the pancetta mixture and cook, while stirring, until they are completely cooked through and begin to brown, about 5 minutes.
Step 7 -Season the sprouts mixture with the salt and the black pepper, as needed.
Step 8 -Add the broth to the sprouts mixture and cook, while stirring, until the broth reduces into a sauce that just coats the sprouts, about 3 minutes.
Step 9 -Serve hot.
