• 2 pounds Brussels sprouts, trimmed
  • salt to taste
  • 8 ounces pancetta, diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons butter
  • ¼ cup pomegranate seeds

Bring a good-sized pot of lightly salted water to a rolling boil. Add the sprouts and cook until crisp-tender (5-7 minutes). Drain the sprouts in a colander, then drop them into a bowl of ice water to stop the cooking. Drain again, shaking out as much water as possible, then halve the sprouts. (You can do this prep up to 3 days ahead. chilling the sprouts until needed.)

In a large skillet, render the pancetta until crispy over medium heat. Remove the meat to a paper towel.

Tum up the heat to high and add the sprouts. Cook, tossing, for 5-8 minutes, or until cooked to your taste. Add the vinegar, tossing the sprouts about while it reduces to a sauce-like consistency. Add the butter and pancetta and tum to coat.

Serve sprinkled with pomegranate seeds.

Serves 8.

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