Hello everyone and welcome to Tempt My Tummy Tuesday. Glad to have you join us. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, restaurant reviews, and anything food related that you want to share. So, join the fun. Mr. Linky lives at Lisa's blog... so don't forget to go visit her there!
We have had so many great Thanksgiving recipes posted lately so I thought we should give our widget a nice Fall makeover. So feel free to pick it up. We'll be using all month.
Today I want to share one of my new favorite Thanksgiving recipes. It is Brussels Sprouts with Pancetta. Amazing! I know most of you say... "I hate brussels sprouts"
Well not these. Even my husband was skeptical, now he loves them and you will too.
Brussels Sprouts with Pancetta
- 1 pound fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 3 ounces paper-thin slices pancetta, coarsely chopped (I've used bacon when pancetta not available and it works just fine)
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 3/4 cup low-salt chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.