These are my favorite brussels sprouts to make at home. I love the flavor combination of the garlic, salty pancetta, and smoky pine nuts with the mellowed and sweetened sprouts. At Thanksgiving time I love to incorporate all forms of pork products with one or two side dishes, because I find them so complimentary to the turkey. So whether it is bacon, pancetta, speck, prosciutto, pork sausage, chorizo or any other pork product, find your favorite and use it. Make your Thanksgiving feast exceptionally flavorful!
As Always,
ENJOY!
INGREDIENTS
16 oz. brussels sprouts
2 cloves garlic, chopped
2 oz. pancetta, chopped
1/4 cup pine nuts
Extra Virgin olive oil
salt to taste
Wash brussels sprouts, trim off ends, cut in 1/2 lengthwise. Heat skillet to medium high, drizzle in some olive oil, add chopped garlic and chopped pancetta. Saute for 1-2 minutes, add brussels sprouts. Toss to coat. Turn all sprouts cut side down. Leave, untouched, until the cut side begins to darken. Toss, add salt to taste, and continue cooking until sprouts are tender. Add pine nuts, and toss one more time let cook an additional 30 seconds, until nuts are heated through. Serve
These looks delicious. I remember brussels sprouts as a kid....nothing like these.
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