Sautéed Brussels Sprouts with Pancetta and Hazelnuts   

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

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Preparation 15 min
Cooking 12 min
Servings 6

Lactose-free
Gluten-free
Dairy-free
Egg-free

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.

Sautéed Brussels Sprouts with Pancetta and Hazelnuts

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Preparation

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