Ingredients
1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
1 Tbs. olive oil
1/2 cup small-diced carrot (2 small)
1/3 cup minced shallot (2 to 3 medium)
1/8 tsp. crushed red pepper flakes
2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
Kosher salt and freshly ground black pepper
14-oz. can low-salt chicken broth
1 bushy 3-inch sprig fresh thyme
2 Tbs. chopped oil-packed sun-dried tomato
1 Tbs. unsalted butter
1 tsp. lightly packed finely grated lemon zest
Fine Cooking
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1 Tbs. olive oil
1/2 cup small-diced carrot (2 small)
1/3 cup minced shallot (2 to 3 medium)
1/8 tsp. crushed red pepper flakes
2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
Kosher salt and freshly ground black pepper
14-oz. can low-salt chicken broth
1 bushy 3-inch sprig fresh thyme
2 Tbs. chopped oil-packed sun-dried tomato
1 Tbs. unsalted butter
1 tsp. lightly packed finely grated lemon zest
Description
Fine Cooking
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