3 lbs. Brussels sprouts
6 tablespoons olive oil
6 shallots, thinly sliced
2 oz. thickly sliced Pancetta, diced
3 tbsp. pine nuts, toasted
Salt & Pepper to taste
In boiling water, cook the Brussels sprouts until tender, about 5 minutes. Drain and slice the
Brussels sprouts in half.
In a large skillet, heat 2 tablespoons of the oil. Add the shallots and cook over low heat until lightly browned, 6-8 minutes. Set aside.
Pour the remaining olive oil into the skillet. Add the Brussels sprouts, sliced side down and the diced Pancetta. Cook over medium-high heat, until the Brussels sprouts are browned, about 10 minutes. Transfer to a bowl and add in the shallots and pine nuts. Season with salt and pepper.