Brussels Sprouts Leaves with Mirepoix and Pancetta

Adapted from Chez Panisse Cooking by Paul Bertolli with Alice Waters. We wrote about it in a 2016 story about Leslie Brenner’s favorite Thanksgiving recipes.

Mirepoix refers to a mix of diced carrot, celery and onion. Of all the Brussels sprouts recipes in all the world, this is probably our favorite. For the best flavor, purchase a hunk of pancetta or a thick slice from an Italian deli or a good deli counter; or, for an acceptable shortcut, packages of diced pancetta at Trader Joe's and some supermarkets work fine for this.

Serves 8.

Ingredients

1 1/2 pounds Brussels sprouts

3 tablespoons olive oil

1 large carrot (about 3 ounces), diced