They are so good they’ve been devoured!
This recipe is very simple and a crowd pleaser every time.
(photo by Maddy Miller)
- 6 pints Brussels sprouts, cleaned, trimmed and halved
- ½ pound thick sliced Pancetta, chopped
- 10 garlic cloves sliced into slivers
- ¼ cup olive oil
- 1 can chicken stock
- Salt and pepper to taste
- Large skillet
- Medium sized roasting pan
- Tin foil
Preheat oven to 350. Sauté Pancetta in a skillet over medium heat for 3 minutes. Add the garlic and cook for another minute. Add Brussels spouts, olive oil, and salt and pepper and toss to incorporate. Transfer the spouts to a high-rimmed roasting pan. Pour in chicken stock. Bake covered with tin foil for one hour or until spouts are tender. Carefully toss spouts and continue to roast uncovered for an additional half hour to brown the sprouts.
(photo by Gideon Oliver)