Mindy Kobrin

Prepared in 20 minutes or less.

• 1½ lbs Brussel sprouts
• ½ lbs pancetta, cut into ½-inch cubes
• 1 tsp flat-leaf parsley, chopped
• 1 tsp thyme, finely chopped
• Salt and fresh pepper to taste

Boil a large pot of salted water.  Trim Brussel sprouts, remove any yellow leaves and immerse in boiling water for 4 minutes.  Place in cold water to cool then drain.

In a sauté pan, heat cubed pancetta until most fat is rendered and the pancetta is crispy approximately 10 minutes.

Remove pancetta, reserving a bit of the liquid fat in the pan.  Drain pancetta on paper towels.

Add the Brussel sprouts and cook over medium heat for 5 minutes.  Return pancetta to pan with sprouts and add parsley, thyme, salt and pepper.  Serve immediately.  Serves 4.  This recipe is great for a Thanksgiving side dish.