Recipe information
Yield
6 Servings
Ingredients
1
pound small brussels sprouts, trimmed, halved through root ends
1
teaspoon olive oil
1
/4 pound 1/8-inch-thick slices pancetta (Italian bacon), cut crosswise into 1/3-inch-wide strips
1
1/2 teaspoons chopped fresh thyme
1
1/2 teaspoons chopped fresh sage
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Preparation
Step 1
Cook brussels sprouts in saucepan of boiling salted water until tender. Drain.
Step 2
Heat oil in large skillet over medium-high heat. Sauté pancetta until crisp. Spoon off all but 1 tablespoon drippings.
Step 3
Add warm brussels sprouts to skillet; sprinkle with thyme and sage. Sauté over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes. Season to taste with salt and pepper and serve.