Brussels Sprouts With Pancetta

1. 1

   Trim the brussels sprouts and halve through the root end.

2. 2

   Cook brussels sprouts in a saucepan of boiling salted water until tender.

3. 3

   Drain.

4. 4

   Heat oil in a large skillet over medium-high heat.

5. 5

   Saute pancetta until crisp.

6. 6

   Spoon off all but 1 tablespoons of the drippings.

7. 7

   Add warm brussels sprouts to skillet; sprinkle with thyme and sage.

8. 8

   Saute over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes.

9. 9

   Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.