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Glazed Brussels Sprouts
» 1/3 cup (80 mL) diced pancetta
» 2 cups (500 mL) trimmed and halved
small brussels sprouts
» 1 shallot, finely chopped
» 1 cup (250 mL) chicken stock
» 2 tbsp (30 mL) unsalted butter
» Kosher salt and black pepper to taste
1 In a large non-stick skillet over medium heat, cook the pancetta, stirring frequently, until it has rendered all its fat and is browned and crispy.
2 Add the brussels sprouts and sauté, stirring frequently, until the sprouts have browned slightly. Stir in the shallot and sauté, stirring frequently, for two minutes or until shallot is softened. Add the chicken stock and simmer, stirring frequently, until stock has reduced to a glaze. Add the butter and stir until it melts. Season with salt and pepper to taste.
Serve from large serving bowl or soup tureen. Serve at the table in large warm soup bowls, along with the glazed brussels sprouts.
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