They are like the proverbial stepchild of the vegetable world. Some people run in horror when you speak their name while others hesitate in the realm of distrust when the words “brussels sprouts” are uttered. I don’t know and haven’t quite determined why or why not some adore and others detest this tiny cabbage-like vegetable, but I know one thing – I love them!
I didn't always love them......however, I love them now!
I think this would be a perfect side dish with a big juicy steak.
1 lb Brussels sprouts
4 oz pancetta, diced
1/3 pine nuts, toasted in dry skillet until golden brown
Preheat oven to 400F. Wash and slice Brussels sprouts in half lengthwise, and remove any wilted outer leaves. Toss in a bowl and mix with a splash of olive oil, pancetta, salt, and pepper. Spread in an even layer on a baking sheet and bake for 20-30 minutes until the pancetta is crispy, stirring the brussel sprouts occasionally so they cook evenly. Toss with pine nuts and another splash of olive oil, if desired.
This recipe is so easy and quick to make!