Sauteed Brussels Sprouts

• 6 cups Brussels sprouts, trimmed
• 2 1/2 ounces pancetta, roughly chopped
• 1/4 cup extra virgin olive oil
• 1/2 cup onion, chopped
• 1 tablespoon butter
• 2 tablespoons water
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

1. Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
2. Heat a large saute pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
3. Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
4. Saute over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.

brussels sprouts, pancetta, extra virgin olive oil, onion, butter, water, salt, fresh ground black pepper

Taken from www.food.com/recipe/sauteed-brussels-sprouts-120480 (may not work)