Ingredients
Array
(
[0] => Array
(
[3292d57a-33fe-e594-b97c-af8e37d10703] => Array
(
[title] => brussels sprouts, fresh
[ingredientid] => 4194
[ingredientuuid] => 3292d57a-33fe-e594-b97c-af8e37d10703
[quantity] => 1.00
[measure] => pound
[title_custom] => small Brussels sprouts,
[componentid] => 0
[method] => trimmed, halved through root ends
)
[a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
(
[title] => oil, olive, pure
[ingredientid] => 22465
[ingredientuuid] => a97f60ee-1fd0-11d4-798a-7e799d811534
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => olive oil
[componentid] => 0
[method] =>
)
[406f1f76-36f2-9234-fdf6-e9c43faddba1] => Array
(
[title] => bacon, cured, raw, med slices, 20/lb
[ingredientid] => 563
[ingredientuuid] => 406f1f76-36f2-9234-fdf6-e9c43faddba1
[quantity] => 0.25
[measure] => pound
[title_custom] => 1/8-inch-thick slices pancetta (Italian bacon),
[componentid] => 0
[method] => cut crosswise into 1/3-inch-wide strips
)
[75b9fc16-71c6-e334-11c2-422ce53b5da7] => Array
(
[title] => thyme, fresh
[ingredientid] => 33161
[ingredientuuid] => 75b9fc16-71c6-e334-11c2-422ce53b5da7
[quantity] => 1.50
[measure] => teaspoons
[title_custom] => fresh thyme,
[componentid] => 0
[method] => chopped
)
[52df36ef-778f-2ff4-e526-63f74207bd3b] => Array
(
[title] => herb, sage, fresh, intl
[ingredientid] => 17999
[ingredientuuid] => 52df36ef-778f-2ff4-e526-63f74207bd3b
[quantity] => 1.50
[measure] => teaspoons
[title_custom] => fresh sage,
[componentid] => 0
[method] => chopped
)
)
)
-
1 pound small Brussels sprouts, trimmed, halved through root ends
-
1 tsp olive oil
-
1/4 pound 1/8-inch-thick slices pancetta (Italian bacon), cut crosswise into 1/3-inch-wide strips
-
1 1/2 teaspoons fresh thyme, chopped
-
1 1/2 teaspoons fresh sage, chopped
Recipe Method
1. Cook
Brussels sprouts in saucepan of boiling salted water until tender. Drain.
2. Heat oil in large skillet over medium-high heat. Saute pancetta until crisp. Spoon off all but 1 tablespoon drippings.
3. Add warm brussels sprouts to skillet; sprinkle with thyme and sage. Saute over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes.
4. Season to taste with salt and pepper and serve.