Sautéed Brussels Sprouts with Pancetta and Apricots

Who says Brussels sprouts have to be boring? Pair them with salty pancetta and sweet dried apricots for a side dish that will have everyone saying, “Pass the sprouts.”

1 Tbsp. extra-virgin olive oil
sweet pancetta, diced (100 g)
Brussels sprouts (455 g)
3 shallots, sliced
2 cloves garlic, chopped
2 stems fresh thyme
⅓ cup dried apricots, sliced
2 tsp. red wine vinegar
sea salt
black pepper, freshly ground

To a cold pan add oil and pancetta. Set heat to low until fat starts to render from pancetta. Then, increase heat to medium-low and cook until golden and crisp, approximately 10-15 minutes. Remove to plate and drain oil from pan, leaving behind about two tablespoons.

Meanwhile, prepare Brussels sprouts by removing any tarnished outer leaves. Then halve and finely slice them.

To the pan set over medium-low heat, add the shallots, garlic, and thyme stems. Cook until softened, about two minutes, stirring often.

Add Brussels sprouts. Cook, stirring often about five or six minutes until soft.

Add apricots and vinegar. Cook another two minutes. Add crispy pancetta, stir and taste. Season with salt and pepper to taste, remove thyme stems and serve.