Sauteed Brussels Sprouts with Pancetta
Most people who claim to hate Brussels sprouts are simply the victims of an unfortunate tradition of boiling – and over-boiling – these versatile veggies. To convert a critic of the cruciferous staple, simply serve them our crispy, pancetta-salted dish, seasoned with a dose of cannabis butter for extra enjoyment.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 lb small Brussels sprouts, trimmed, halved through root ends
1 tsp olive oil
1/4 lb 1/8-inch-thick slices pancetta (Italian bacon), cut crosswise into 1/3-inch-wide strips
1 tbsp cannabis-infused olive oil
1 1/2 tsp chopped fresh thyme
1 1/2 tsp chopped fresh sage
1 tbsp lemon juice, optional
Cook Brussels sprouts in saucepan of boiling salted water until tender. Drain.
Heat oil in a large skillet over medium-high heat. Sauté pancetta until crisp. Spoon off all but 1 tablespoon of the drippings.
Add infused olive oil and warm Brussels sprouts to skillet; sprinkle with thyme and sage.
Sauté over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes.
Season to taste with salt, pepper and lemon juice. Serve.
Note: For a higher dose of cannabis, garnish with our maple cannabis bacon.