Browned Brussels Sprouts with Pancetta

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Trim the tough ends of the Brussels sprouts.

3. 3

   Cut them in half lengthwise; if they are large, quarter them lengthwise.

4. 4

   Blanch the Brussels sprouts for about 8 minutes in the boiling water, and drain.

5. 5

   Heat the olive oil over medium high heat in a skillet large enough to hold all the Brussels sprouts (or use two skillets).

6. 6

   Add the pancetta and cook for about 3 minutes.

7. 7

   Add the Brussels sprouts and cook until they become nicely browned and slightly caramelized on the cut side, 10 to 15 minutes.

8. 8

   Stir and season with salt and pepper to taste.

9. 9

   This dish can be made ahead of time and will reheat nicely; but ideally, it is best cooked at the last minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.