Brussels Sprouts With Pancetta and Caraway

• 1 lb Brussels sprout
• 1 12 tablespoons extra virgin olive oil
• 2 ounces pancetta, minced
• 1 large garlic clove, minced
• 1 pinch crushed red pepper flakes
• 12 teaspoon caraway seed, ground coarsely in a mortar
• salt

1. Bring a large pot of well-salted water to a boil over high heat.
2. Trim the base of the sprouts and cut an "X" in each to help the sprouts cook faster.
3. Boil until just tender, about 5 minutes; test by piercing with a knife.
4. Drain and cool quickly under cold running water.
5. Pat dry, then cut the sprouts into halves and slice thinly.
6. Heat the olive oil, pancetta, garlic and pepper flakes in a large skillet over moderate heat.
7. When the garlic is fragrant and the pancetta just begins to crisp, add the brussels sprouts and the caraway seeds.
8. Stir until heated through.
9. Season to taste with salt.

brussels, extra virgin olive oil, pancetta, garlic, red pepper, caraway, salt

Taken from www.food.com/recipe/brussels-sprouts-with-pancetta-and-caraway-123789 (may not work)