Name: Sautéed Brussels Sprouts with Pancetta and Hazelnuts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 serving(s)
Ingredients: 2 slices pancetta, about 1/4-inch (1/2-cm) thick, diced; 1 tablespoon (15 ml) olive oil; 1/2 cup (125 ml) hazelnuts, chopped; 6 cups (1.5 litres) Brussels sprouts, halved; 1 cup (250 ml) chicken broth; Salt and pepper

Ingredients

2 slices pancetta, about 1/4-inch (1/2-cm) thick, diced
1 tablespoon (15 ml) olive oil
1/2 cup (125 ml) hazelnuts, chopped
6 cups (1.5 litres) Brussels sprouts, halved
1 cup (250 ml) chicken broth
Salt and pepper

Preparation

In a large non-stick skillet, brown the pancetta in the oil. Add the hazelnuts and brown. With a slotted spoon, reserve the pancetta and hazelnuts on a paper towel.
In the same skillet, brown the Brussels sprouts in the hot fat. Season with salt and pepper. Add the broth and bring to a boil. Simmer, stirring frequently, for about 10 minutes or until the sprouts are tender and glazed with the sauce. Adjust the seasoning. Spoon in a serving dish and sprinkle with the pancetta and hazelnuts.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Sautéed Brussels Sprouts with Pancetta and Hazelnuts

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note