Brussels Sprouts with Pancetta and Pecans

While shopping at Trader Joe’s, I came across these intriguing stalks of Brussels Sprouts and had to purchase one. Besides the farmer’s market, how often does the average consumer see these? Typically there are large bins filled with all sizes of these little gems. Here is a quick and simple recipe for Brussels sprouts that have wonderful flavor, crunch and textures.

Brussels Sprouts with Pancetta and Pecans
Serves 4

4 C. of Fresh Brussels Sprouts cut in half
3 T. Olive Oil
½ C. Pancetta, diced
¼ C. Pecans, chopped and toasted
Salt and Pepper

Prepare the Brussels sprouts by cutting off the bottom stem and then in half. Remove any of the extra leaves.

In a large skillet, add the olive oil and then place the Brussels sprouts cut side down. Toss in the olive oil using tongs and season with salt and pepper. Return to the cut side down. Add the pancetta. Cook on medium for about 10 to 15 minutes until they are golden brown and tender but not overcooked. You can add more olive oil if desired. Taste to determine if you need to add salt and pepper. Sprinkle with the pecans just before serving.