Ingredients
Brussel sprouts
onion
garlic
bacon/pancetta
olive oil
butter
chicken broth
Preparation
Cut brussel sprouts in fourths lengthwise. Saute onion in 1 T of butter and 1 T of oil. Add brussel sprouts and garlic. Saute for an additonal 5 minutes on med high heat. When butter/oil has evaporated, add chicken broth as needed so that pan does not go dry. Do this until brussel sprouts are browned (about 10 mins)
Cook bacon/pancetta on aluminum foil in 475 degree oven for 10 mins or until crispy.
Crumble bacon/pancetta on top of brussel sprouts and serve.
