Brussels Sprouts With Pancetta and Caraway

"Serve as a side dish with pork, duck, game or chicken."
 
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Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Bring a large pot of well-salted water to a boil over high heat.
  • Trim the base of the sprouts and cut an "X" in each to help the sprouts cook faster.
  • Boil until just tender, about 5 minutes; test by piercing with a knife.
  • Drain and cool quickly under cold running water.
  • Pat dry, then cut the sprouts into halves and slice thinly.
  • Heat the olive oil, pancetta, garlic and pepper flakes in a large skillet over moderate heat.
  • When the garlic is fragrant and the pancetta just begins to crisp, add the brussels sprouts and the caraway seeds.
  • Stir until heated through.
  • Season to taste with salt.

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