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1
In covered 5- to 6-quart saucepot, heat 3 quarts water and 1 teaspoon salt to boiling on high.
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2
Meanwhile, pull off any yellow or wilted leaves from Brussels sprouts; trim stem ends.
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3
Cut each sprout in half.
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4
Add Brussels sprouts to boiling water and cook, uncovered, 5 minutes.
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5
Drain.
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6
Plunge Brussels sprouts into large bowl filled with ice water to chill quickly.
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7
Drain well.
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8
If not continuing with recipe right away, place sprouts in plastic storage bags and refrigerate until ready to use.
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9
In 12-inch skillet, heat oil on medium until hot.
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10
Add pancetta and cook 2 to 3 minutes or until beginning to brown.
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11
Stir in rosemary and cook 1 minute.
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12
To mixture in skillet, add Brussels sprouts and 1/2 teaspoon each salt and freshly ground black pepper, and cook on medium-high 5 minutes or until heated through, stirring frequently.
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13
Add pine nuts; toss to combine
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14
To make Brussels Sprouts with Brown Butter and Chestnuts: Prepare Brussels sprouts as above in steps 1 and 2.
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15
In step 3, omit olive oil, pancetta, and rosemary; melt 2 tablespoons butter (no substitutions) in skillet on medium.
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16
Add 1 small onion, finely chopped, and cook until translucent, about 4 minutes, stirring frequently.
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17
Add 1 1/2 cups coarsely chopped roasted, peeled chestnuts (from about 1 pound chestnuts), or 1 jar (7.4 ounces) roasted chestnuts, chopped, and cook 5 minutes longer or until butter just begins to brown, stirring occasionally.
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18
Complete recipe as in step 4, substituting 1/4 cup chopped fresh parsley and 2 teaspoons fresh lemon juice for pine nuts.Each serving: About 110 calories, 4 g protein, 18 g carbohydrate, 4 g total fat (2 g saturated), 5 g fiber, 8 mg cholesterol, 245 mg sodium.To make Brussels Sprouts with Lemon and Chives: Prepare Brussels sprouts as above in steps 1 and 2.
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19
In step 3, omit pancetta and rosemary.
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20
Heat oil on medium-high until hot.
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21
Complete recipe as in step 4, substituting 1/4 cup snipped fresh chives and 1 teaspoon grated fresh lemon peel for pine nuts.Each serving: About 55 calories, 3 g protein, 9 g carbohydrate, 2 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 205 mg sodium.
