Sautéed Brussels Sprouts with Pancetta and Hazelnuts 


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Sautéed Brussels Sprouts with Pancetta and Hazelnuts 


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Sautéed Brussels Sprouts with Pancetta and Hazelnuts 



Preparation
15 MIN
Cooking
12 MIN
Servings
6

Ingredients

Preparation

  1. 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.
  2. 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.

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