Brussels Sprouts with Radicchio & Pancetta
Adapted from a recipe by Williams-Sonoma Kitchen

At their peak of freshness in autumn, Brussels sprouts are a traditional vegetable for the Thanksgiving feast. They were first introduced to American cooks by Thomas Jefferson, who is reputed to have grown them in his garden at Monticello. This recipe balances the vegetable's natural sweetness with radicchio, a type of chicory that adds vibrant color and a hint of bitterness. Diced pancetta is also added, which provides just the right amount of saltiness and savor.

1 1/2 lb. Brussels sprouts
6 oz. pancetta, diced (can substitute bacon)
Olive oil, as needed
1 head radicchio, about 8 oz., trimmed and cut  into 1/4-inch-thick slices
1 1/2 Tbs. finely chopped fresh marjoram
Salt, to taste
1/4 cup low-sodium chicken broth, plus more as needed
Freshly ground pepper, to taste

Cut or pull off any dry outer leaves from the Brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut each into quarters. Set aside.

On the stovetop, heat a large sauté pan over medium-high heat. Cook the pancetta (or bacon) until crispy and golden brown, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl.

Set the pan over medium heat and add olive oil if necessary so that you have about 3 tablespoons of grease in the pan. Add the Brussels sprouts and stir to coat. Cook until the Brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio, marjoram and salt and cook for 2 minutes. Stir in the 1/4 cup broth. Continue cooking, stirring occasionally and adding more broth as needed, until the Brussels sprouts are soft, about 5 minutes. Add the pancetta and stir to incorporate. Adjust the seasonings with salt and pepper.

Transfer the Brussels sprouts to a warmed serving bowl and serve immediately.

Serves 6 to 8.

Make-Ahead Tip: Trim and slice the Brussels sprouts and radicchio and dice the pancetta up to 1 day in advance. Store in airtight containers in the refrigerator.