Jasmine's Brussels Sprouts

Recipe View 2 mins In a large saucepan, bring the water to a vigorous boil. (2 minutes)

Recipe View 7 mins Add the trimmed Brussels sprouts and cook for 5-7 minutes, until they are slightly tender but still retain a bit of firmness. (7 minutes)

Recipe View 2 mins Drain the Brussels sprouts immediately and rinse under cold water to halt the cooking process. (2 minutes)

Recipe View 3 mins Slice the blanched Brussels sprouts in half through the stem end. Set aside. (3 minutes)

Recipe View 1 mins In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. (1 minute)

Recipe View 5 mins Add the minced garlic and diced pancetta to the skillet. Cook, stirring frequently, until the garlic is fragrant and the pancetta is crisp and golden brown. (5 minutes)

Recipe View 1 mins Add the remaining tablespoon of olive oil to the skillet, followed by the halved Brussels sprouts. (1 minute)

Recipe View 5 mins Reduce the heat to medium and cook, stirring occasionally, until the Brussels sprouts are well coated with the rendered pancetta fat and garlic, and are starting to brown on the edges. (5 minutes)

Recipe View 5 mins Season with salt and freshly ground black pepper to taste. Continue to cook for another 5 minutes, stirring occasionally, allowing the flavors to meld together. (5 minutes)

Recipe View 0 mins Serve immediately and enjoy the burst of flavor!