- 8
Ingredients
- Salt and pepper
- 3 container(s) (10 ounces each) Brussels sprouts
- 1 tablespoon(s) olive oil
- 2 ounce(s) pancetta, chopped
- 1 teaspoon(s) chopped fresh rosemary
- 1/4 cup(s) pine nuts (pignoli), toasted
Preparation
Step 1
In covered 5- to 6-quart saucepot, heat 3 quarts water and 1 teaspoon salt to boiling on high. Meanwhile, pull off any yellow or wilted leaves from Brussels sprouts; trim stem ends. Cut each sprout in half.
Add Brussels sprouts to boiling water and cook, uncovered, 5 minutes. Drain. Plunge Brussels sprouts into large bowl filled with ice water to chill quickly. Drain well. If not continuing with recipe right away, place sprouts in plastic storage bags and refrigerate until ready to use.
In 12-inch skillet, heat oil on medium until hot. Add pancetta and cook 2 to 3 minutes or until beginning to brown. Stir in rosemary and cook 1 minute.
To mixture in skillet, add Brussels sprouts and 1/2 teaspoon each salt and freshly ground black pepper, and cook on medium-high 5 minutes or until heated through, stirring frequently. Add pine nuts; toss to combine