Charred Brussels Sprouts with Pancetta and Fig Glaze

Preparation In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned—even charred in spots. If the sprouts are browning too quickly, lower the heat to medium. Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm. VariationsFor a sweet, salty, tangy version, add a drizzle (a teaspoon or less) of balsamic vinegar at the end. Aged balsamic is an especially good choice. Although I prefer pancetta here (I like its unsmoked rich pork flavor), you can use bacon in its place. Reprinted with permission from Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell. Copyright © 2014 by Laura B. Russell. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher LAURA B. RUSSELL is a food writer and recipe developer based in Portland, Oregon. She is a "FoodDay" columnist for the Oregonian, the author of The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine. Laura has contribued articles and recipes to many food publications, among them Prevention, Living Without, Easy Eats, NW Palate, and Portland's MIX magazine. For more healthy recipes and cooking tips, visit www.laurabrussell.com.