Remove stem end from brussel sprouts and cut
each in half.
Slice shallots and chop rosemary.
Preheat large saute pan on medium heat, place
oil in pan, add pancetta and cook 3-4 minutes
until crispy. Remove with a slotted spoon.
Add brussel sprouts, flat side down, and cook
1-2 minutes.
Add shallots, rosemary and cherries, cook 2-3
more minutes.
Stir occasionally and test sprouts with a fork
to determine whether they are tender.
Stir in pancetta with the sprouts and serve.
Originally Submitted
2/8/2017
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