Ingredients
2 Tbsp olive oil
2 Tbsp butter
3 oz pancetta, cubed
1 lb brussels sprouts, trimmed and halved
2 garlic cloves, crushed
Preparation
Heat 2 tablespoons each of oil and butter in a large skillet on medium. Add the pancetta and cook until it begins to crisp, about 3 minutes. Add the brussels sprouts; when they begin to brown, season them with salt and pepper and cook until they’re caramelized and soft, about 15 minutes. Add the garlic and saute for 5 minutes. Set aside.
