Brussels Sprouts with Pancetta and Rosemary

  1. In covered 5- to 6-quart saucepot, heat 3 quarts water and 1 teaspoon salt to boiling on high.
  2. Meanwhile, pull off any yellow or wilted leaves from Brussels sprouts; trim stem ends.
  3. Cut each sprout in half.
  4. Add Brussels sprouts to boiling water and cook, uncovered, 5 minutes.
  5. Drain.
  6. Plunge Brussels sprouts into large bowl filled with ice water to chill quickly.
  7. Drain well.
  8. If not continuing with recipe right away, place sprouts in plastic storage bags and refrigerate until ready to use.
  9. In 12-inch skillet, heat oil on medium until hot.
  10. Add pancetta and cook 2 to 3 minutes or until beginning to brown.
  11. Stir in rosemary and cook 1 minute.
  12. 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.
  13. Add pine nuts; toss to combine
  14. To make Brussels Sprouts with Brown Butter and Chestnuts: Prepare Brussels sprouts as above in steps 1 and 2.
  15. In step 3, omit olive oil, pancetta, and rosemary; melt 2 tablespoons butter (no substitutions) in skillet on medium.
  16. Add 1 small onion, finely chopped, and cook until translucent, about 4 minutes, stirring frequently.
  17. Add 1 1/2 cups coarsely chopped roasted, peeled chestnuts (from about 1 pound chestnuts), or 1 jar (7.4 ounces) roasted chestnuts, chopped, and cook 5 minutes longer or until butter just begins to brown, stirring occasionally.
  18. Complete recipe as in step 4, substituting 1/4 cup chopped fresh parsley and 2 teaspoons fresh lemon juice for pine nuts.Each serving: About 110 calories, 4 g protein, 18 g carbohydrate, 4 g total fat (2 g saturated), 5 g fiber, 8 mg cholesterol, 245 mg sodium.To make Brussels Sprouts with Lemon and Chives: Prepare Brussels sprouts as above in steps 1 and 2.
  19. In step 3, omit pancetta and rosemary.
  20. Heat oil on medium-high until hot.
  21. Complete recipe as in step 4, substituting 1/4 cup snipped fresh chives and 1 teaspoon grated fresh lemon peel for pine nuts.Each serving: About 55 calories, 3 g protein, 9 g carbohydrate, 2 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 205 mg sodium.

salt, brussels, olive oil, pancetta, rosemary, pine nuts

Taken from www.delish.com/recipefinder/brussel-sprouts-pancetta-rosemary-recipes (may not work)

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