Monday, November 8, 2010

Brussels Sprouts with Pancetta

Brussels sprouts make me think of a mom in a 1950's black and white sitcom, wearing an apron and trying to get her kids to eat them and the kids are pursing their lips and shaking their heads. And I was definitely one of those kids...but now, I love these tiny cabbages. I think brussels sprouts are experiencing a resurgence in popularity among vegetables. Serving them with bacon certainly doesn't hurt.

Serves 4-6
1 pound brussels sprouts, trimmed and halved
3-4 tablespoons diced pancetta
2 garlic cloves, minced
extra virgin olive oil
salt and pepper

Cook the brussels sprouts in salted, boiling water for 4-5 minutes, and drain. Heat about a tablespoon of olive oil in a skillet over medium heat and add the pancetta. Cook for about 5 minutes, and using a slotted spoon transfer to a plate with paper towel.

Add garlic to the pan and cook for a minute or two until starting to brown. Add brussels sprouts and pancetta to pan and turn heat up to medium-high. Cook for about 5 minutes, stirring occasionally, until brussels sprouts begin to brown. Salt and pepper to taste.

These are delicious. I promise. Some members of the household liked them so much they snatched one off the table when no one was looking and dragged it down to the floor to gnaw on it.

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