Fresh herbs, onion and pancetta pair wonderfully with Brussels sprouts. This vegetable is made better by the cool weather of fall and early winter. — Chef Gerard Viverito
- 2 1/2 pounds Brussels sprouts, trimmed
- 4 slices Pancetta, cut into 1/4 inch dice
- 1 tablespoon Malaysian sustainable palm oil
- 1 large onion, diced
- 4 teaspoons thyme leaves, picked fresh
- 1 teaspoon salt
- add to taste – pepper, freshly ground
- 2 teaspoons lemon juice
- Bring a large pot of water to a boil. Meanwhile cut the sprouts in half. Par-cook the sprouts until barely tender, 3 to 5 minutes. Drain.
- Meanwhile, Place a large saute pan over medium heat, add the pancetta and render out the fat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel.
- In another large saute pan, add the palm oil and heat over medium heat. Add the onion and cook, stirring until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Transfer the pan to a preheated 400 degree oven and cook until slightly browned and crisp. Add the pancetta and lemon juice, if using, and gently blend.