Brussels Sprouts with Pancetta

Photo by Craig Cutler

from Bon Appétit, September 2008
adapted by Anne Halsted

serves 6

1 pound small Brussels sprouts, trimmed, halved through root ends
1 teaspoon olive oil
4 ounces of 1/8-inch-thick slices pancetta (Italian bacon), cut crosswise into
1/3-inch-wide strips
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage

Cook Brussels sprouts in saucepan of boiling salted water until almost tender. Drain and keep in iced water to keep green.

Heat oil in large skillet over medium-high heat. Sauté pancetta until crisp. Spoon off all but 1 tablespoon of the drippings. Add warmed Brussels sprouts to skillet; sprinkle with thyme and sage. Sauté over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes. Season to taste with salt and pepper and serve.

This is very good even if you only like Brussels sprouts just a little! Trader Joe’s and Costco both have 4-ounce packages of cubed pancetta.