Steaming Brussels sprouts retains crunch, lightens strong flavor

I like slow-cooked Brussels sprouts, but not everyone does. The full cabbage flavor and sallow green color that long cooking brings out is a turn-off for some folks.

The solution is simple: Steam the sprouts. They retain their bright green color, have a good crunchy texture and a much milder cabbage flavor that many people prefer. I toss the sprouts in a mixture of diced pancetta, garlic and olive oil to produce a more contemporary and slimmed-down version of my favorite sprout dish: Brussels sprouts braised with bacon.

Steamed Brussels Sprouts

With Garlic and Pancetta

4 servings

11⁄4 pounds Brussels sprouts, ends trimmed, small ones left whole, medium ones cut in half, and large ones cut into quarters

2 tablespoons olive oil

2 medium cloves garlic, finely chopped

1 ounce pancetta, finely chopped (3 thin slices)

Salt

Freshly ground black pepper

Bring a few inches of water to a boil in a pot fitted with a steamer basket and set over high heat. Add the Brussels sprouts to the steamer basket and cover. You might need to do this in batches depending on the size of your steamer basket. Steam the vegetables for 7 to 10 minutes, to the desired tenderness (7 minutes for a crunchy, al dente texture; 10 minutes for a soft texture).

Meanwhile, heat the oil in a small skillet over medium-high heat, until the oil shimmers. Add the garlic, pancetta and salt to taste; reduce the heat to medium-low. Cook for about 10 minutes, stirring often and adjusting the heat so it cooks slowly but does not brown. The garlic should be soft and the pancetta lightly crisped.

Transfer the steamed Brussels sprouts to a serving bowl; add the pancetta-garlic mixture and season with pepper to taste. Stir, taste, and adjust the seasonings as needed.

Each serving has: 150 calories, 6 g protein, 13 g carbohydrates, 9 g fat, 2 g saturated fat, 5 mg cholesterol, 240 mg sodium, 5 g dietary fiber, 3 g sugar.