Sauteed Brussels sprouts with pancetta

Deliciously indulgent, this side dish is an excellent way to showcase a classic vegetable that’s bursting with flavour.

Ingredients

Servings: 6

• 4 cups Brussels sprouts, halved

• 1 cup pancetta, finely diced

• 2 cloves garlic, finely chopped

• Salt and pepper, to taste

Directions

1. Fill a large pot with salted water and bring to a boil. Place a steamer basket or metal colander over the pot, making sure the bottom doesn’t touch the water.

2. For each Brussels sprout half, remove any wilted outer leaves, and make a small incision in the base. Steam the sprouts for four minutes. Immediately plunge them into a bowl of ice water to stop the cooking process, then drain.

3. Meanwhile, fry the pancetta cubes over medium-high heat in a cast-iron skillet. When the cubes start to brown, add the garlic and Brussels sprouts. Continue cooking until everything is nicely browned. Season with salt and pepper to taste.