Italian bacon is the key to this delicious vegetable dish. Perfect for Thanksgiving or anytime.
2 Pounds Brussels Sprouts (Halved)
3 Tablespoons Olive Oil
1 1/2 Slices Thick Pancetta (Cut Into Small Cubes)
3 Garlic Cloves (Chopped)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Trim tops of sprouts and remove any loose outer leaves.
In medium-size saucepan add water and bring to boil. Add sprouts and cook 3 minutes. Drain and rinse under cold water to stop cooking process. Drain well.
In large-size sauté pan add olive oil over a medium-low heat. Add pancetta. Sauté 8 minutes. Add garlic and increase heat to medium-high. Cook 3 minutes. Add sprouts so that they form a single layer. Add kosher salt and pepper. Cook 12 minutes, turning occasionally, until spouts are golden brown in spots.
Transfer to serving dish and serve warm.
Prep Time: 15 Minutes
Cook Time: 26 Minutes
Total Time: 41 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved