Thanksgiving Savory Side Dish

BRUSSEL SPROUTS WITH PANCETTA

Prepared in 20 minutes or less.

Ingredients

1½ lbs Brussel sprouts,

½ lb pancetta, cut into ½-inch cubes

1 tsp flat-leaf parsley, chopped

1 tsp thyme, finely chopped

Salt and fresh pepper to taste

Preparation

Boil a large pot of salted water. Trim Brussel sprouts, remove any yellow leaves and immerse in boiling water for 4 minutes. Place in cold water to cool then drain. In a sauté pan, heat cubed pancetta until most fat is rendered and the pancetta is crispy approx. 10 minutes. Remove pancetta, reserving a bit of the liquid fat in the pan. Drain pancetta on paper towels. Add the Brussel sprouts and cook over medium heat for 5 minutes. Return pancetta to pan with sprouts and add parsley, thyme, salt and pepper. Serve immediately. Serves 4.