Brussel Sprouts With Pancetta And Rosemary |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Obtained this from Good Housekeeping magazine this month - had to try and it was mmmmmmmm gooooooood! Ingredients:
salt and pepper |
3 containers (10 oz. each) brussel sprouts |
1 tablespoon olive oil |
2 oz. pancetta, chopped (1/2 cup) |
1 teaspoon chopped fresh rosemary |
1/4 cup pine nuts (pignoli), toasted |
Directions:
1. In covered 5 to6 quart saucepot, heat 3 quarts water and 1 teaspoon salt to boiling on high.
2. Meanwhile, pull off any yellow or wilted leaves from brussels; trim stem ends.
3. Cut each sprout in half.
4. Add Brussels to boiling water and cook, uncovered, 5 minutes.
5. Drain.
6. Plunge Brussels into large bowl filled with ice water to chill quickly;drain well.
7. In 12 inch skillet, add Brussels and 1/2 teaspoon each salt and freshly ground black pepper, and cook on medium-high heat 5 minutes or until heated through, stirring frequently.
8. Add pine nuts; toss to combine.
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