• brussels sprouts, quartered (I had about 1 full cup after quartering them, you can just halve them if th
  • 1/2 cup dried cherries
  • 1 1/2 tablespoons olive oil
  • 2 ounces pancetta (or bacon), cubed
  • Salt and pepper
  • 1/2 cup low-sodium vegetable stock
  • 1/4 cup chopped walnuts

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat olive oil in large saucepan over medium heat, then add pancetta.Allow to cook until browned and crisp, then turn off heat and remove pancetta only (keeping the leftover oil and fat in the pan).Reheat pan over medium heat and add brussels sprout halves, stalk-side down.Cook for 8-10 minutes, then add stock to pan and let simmer for 10-15 minutes, or until stalk has become slightly tender.Then toss sprouts around for a few more minutes and add cherries, walnuts and pancetta.Cook until all components have evenly been heated, and the cherries have absorbed some liquid.Salt and pepper to taste, then serve!
  • Length: 25 minutes