you will eat the brussels sprouts

You don't like Brussels sprouts? No? Oh, you will. Trust me.

Browned Brussels Sprouts with Pancetta
serves 8-12. Or me.

• 2 pounds Brussels sprouts
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or bacon, but into 1/2-inch pieces
• sea salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Trim off the tough ends and then cut the sprouts in half lengthwise. (If they are very large, quarter lengthwise.) Blanch the sprouts for about 8 minutes in the boiling water, and then drain them well.

Heat the olive oil over medium-high heat in a skillet large enough to hold all the sprouts, or use 2 skillets. Add the pancetta and cook about 3 minutes. Add the sprouts and cook until they become nicely browned and slightly caramelized on the cut side, 10-15 minutes. Stir and season with salt and pepper to taste.

Can be made ahead and reheated, but it's best served immediately.

This is positively killer if you use a little less olive oil when cooking the meat, then add some butter when the sprouts go in the pan.

And my advice is to stand back if I'm anywhere in the vicinity.