Sauteed Brussels Sprouts

1. 1

   Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.

2. 2

   Heat a large saute pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.

3. 3

   Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.

4. 4

   Saute over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.