Brussels Sprouts with Pancetta, Chestnuts, and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We loved this side in our Test Kitchen so much we were all fighting for the last savory bits. Prep: 15 minutes; Cook: 1 hour 5 minutes. Ingredients:
1/4 cup olive oil |
1/2 pound pancetta, cut into 1/2-inch cubes |
2 pounds brussels sprouts, washed and cut in half |
1 sweet onion, chopped |
2 garlic cloves |
1 (7.4-ounce) jar chestnuts |
1 cup pitted sicilian olives |
4 sage leaves, chopped |
1 1/2 teaspoons fresh chopped thyme leaves |
1/4 cup butter |
salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Heat oil in a large skillet over medium heat. Add pancetta, and cook 5 minutes or until it begins to crisp. Add Brussels sprouts, onion, and garlic, and sauté until golden brown.
2. Add 3 cups water, chestnuts, and next 3 ingredients. Reduce heat to low, and cook 1 hour. Add butter, and stir until melted. Season with salt and pepper.
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