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Brussels Sprouts with Pancetta
- 1 pound small brussels sprouts, trimmed, halved through root ends
- 1 teaspoon olive oil
- 1/4 pound 1/8-inch-thick slices pancetta (Italian bacon), cut crosswise into 1/3-inch-wide strips
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh sage
Directions:View on Bon Appetit
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