Pan-Roasted Brussels Sprouts with Bacon

This recipe comes from The San Francisco Ferry Plaza Farmers Market Cookbook by Peggy Knickerbocker and Christopher Hirsheimer.

Use bacon, pancetta, or ham in this dish to add salt and/or smoke to the sprouts. Or simply brown the sprouts and add a splash of balsamic vinegar right at the end.

Salt
1 pound Brussels sprouts, trimmed and halved lengthwise
1 tablespoon extra-virgin olive oil
3 ounces bacon, diced
Freshly ground black pepper

Bring a large pot of water to a boil over high heat and then salt the water. Add the Brussels sprouts and parboil for about 3 minutes. Drain, rinse under sold running water until cool to preserve their green color, and drain again.

In a large, heavy skillet, heat the oil and fry the bacon, stirring with a wooden spoon, until browned, 3 to 5 minutes. Add the Brussels sprouts and saute, stirring occasionally, until they begin to brown, about 15 minutes. Do not stir too much or the flat sides will not brown, but always keep a close eye on them so they don't burn.

Season with salt and pepper and serve.

Serves 4