Brussels Sprouts With Pancetta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Bon Appetit...September 2008 Ingredients:
1 lb small brussels sprout |
1 teaspoon olive oil |
1/4 lb pancetta, 1/8 inch thick cut into 1/3 inch wide strips |
1 1/2 teaspoons fresh thyme, chopped |
1 1/2 teaspoons fresh sage, chopped |
Directions:
1. Trim the brussels sprouts and halve through the root end. Cook brussels sprouts in a saucepan of boiling salted water until tender. Drain.
2. Heat oil in a large skillet over medium-high heat. Saute pancetta until crisp. Spoon off all but 1 tablespoons of the drippings.
3. Add warm brussels sprouts to skillet; sprinkle with thyme and sage. Saute 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.
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