2 lbs brussel sprouts, halved horizontally
1/2 lb pancetta or Applewood smoked bacon – diced
A few sprigs of fresh thyme and rosemary
1/1 t salt
Cook brussel sprouts in lightly salted boiling water for about 3 mins. Drain well and pat dry with paper towels.
In a heavy pan, saute the pancetta or bacon until cooked to your taste. Remove bacon from pan and drain. Remove all but 1 T of the drippings. Add 1/2 of the brussel sprouts to the pan, cut sides down. Heat at med-high, uncovered for 3-4 minutes until the sprouts are browned. Add additional drippings if necessary. Remove from pan and repeat with remaining sprouts. Return all the sprouts to the pan and toss with the cooked bacon and herbs.
Makes 8 1/2 cup servings.