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Sauteed Brussels Sprouts with Pancetta & Apricots

Serves 4

WHAT YOU NEED:

  • 1 tablespoon extra virgin olive oil
  • 100 g sweet pancetta, diced
  • 1 lb Brussels sprouts
  • 3 shallots, sliced
  • 2 cloves garlic, chopped
  • 2 stems fresh thyme
  • 1/3 cup dried apricots, sliced
  • 2 teaspoon red wine vinegar
  • Salt and freshly cracked black pepper, to taste

WHAT YOU DO:

  1. To a cold pan add oil and pancetta. Set heat to low until fat starts to render from pancetta. Then, increase heat to medium-low and cook until golden and crisp, approximately 10-15 minutes. Remove to plate and drain oil from pan, leaving behind about 2 tablespoons.
  2. Meanwhile, prepare Brussels sprouts by removing any tarnished outer leaves. Then halve and finely slice them.
  3. To the pan set over medium-low heat, add the shallots, garlic, and thyme stems. Cook until softened, about 2 minutes, stirring often.
  4. Add Brussels sprouts. Cook, stirring often about 5 or 6 minutes until soft.
  5. Add apricots and vinegar. Cook another 2 minutes. Add crispy pancetta, stir, and taste. Season with salt and pepper to taste, remove thyme stems, and serve.