The secret ingredient is the Italian pancetta! It is the sweet Italian bacon, which creates a nice flavor to the Brussels sprouts, giving them a new flavorful twist to this “sometimes boring” vegetable.
1 bucket of Brussels Sprouts (10 ounces)
1 Slice Italian Pancetta, 1/4″ thick (Italian bacon)-chopped or cubed
2 large gloves of garlic- sliced
1/2 cup chicken stock
salt and pepper to taste
Start out by trimming ends off sprouts.
After all stems are trimmed, rinse sprouts under water.
Cut brussels sprouts in halves, set aside. Bring a medium pot of water to boil.
In the meantime, heat skillet with olive oil and garlic. Saute garlic until golden. Add pancetta and saute until slightly cooked, or until golden brown.
When water comes to a boil, add sprouts and boil for about 5 minutes, or until tender. Carefully remove sprouts and drain excess water.
Add sprouts to skillet containing cooked garlic and pancetta.
Cook on medium heats until sprouts appear grilled and crunchy. Add chicken stock.
Simmer for about 3 minutes. Add salt and pepper. Serve.