Fine Cooking 89

• 1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
• 1 Tbs. olive oil
• 1/2 cup small-diced carrot (2 small)
• 1/3 cup minced shallot (2 to 3 medium)
• 1/8 tsp. crushed red pepper flakes
• 2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
• Kosher salt and freshly ground black pepper
• 14-oz. can low-salt chicken broth
• 1 bushy 3-inch sprig fresh thyme
• 2 Tbs. chopped oil-packed sun-dried tomato
• 1 Tbs. unsalted butter
• 1 tsp. lightly packed finely grated lemon zest

1. In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.
2. Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they’re just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes. Off the heat, gently stir in the sun-dried tomato, butter, and lemon zest. Season to taste with salt and pepper.