Brussels Sprouts With Pancetta

• 1 lb small Brussels sprout
• 1 teaspoon olive oil
• 14 lb pancetta, 1/8 inch thick cut into 1/3 inch wide strips
• 1 12 teaspoons fresh thyme, chopped
• 1 12 teaspoons fresh sage, chopped

1. Trim the brussels sprouts and halve through the root end.
2. Cook brussels sprouts in a saucepan of boiling salted water until tender.
3. Drain.
4. Heat oil in a large skillet over medium-high heat.
5. Saute pancetta until crisp.
6. Spoon off all but 1 tablespoons of the drippings.
7. Add warm brussels sprouts to skillet; sprinkle with thyme and sage.
8. Saute over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes.
9. Season to taste with salt and pepper and serve.

brussels, olive oil, pancetta, fresh thyme, fresh sage

Taken from www.food.com/recipe/brussels-sprouts-with-pancetta-323887 (may not work)