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.

15 min
25 min


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.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!
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