As a child I hated Brussels sprouts. That’s because my grandma boiled them, and probably only put salt, pepper and butter on them. Yuck. Now, I have learned to either bake or pan fry them with olive oil and to add some other seasonings – the seasons that I add are still pretty basic, but man oh man do they make these round little green veggies amazing!
I typically only put olive oil, salt, pepper, garlic & onion power on Brussels sprout when I eat them for dinner. But for Thanksgiving this year I decided to add a little bit of color and a lot of flavor to these vegetables that so many children and adults hate. I wanted to make my friends believers of these little things.
So, here’s what I did. This served about 12 people, since it was Thanksgiving and we had so many sides. I think this amount would serve 4 or so if it’s just for a regular meal.
pancetta, one package
Brussels sprouts, 1 pound
dried cranberries (sweetened or unsweetened, your preference)
candied walnuts (or pecans)
grated Parmesan cheese
1.Wash the Brussels sprouts, chop of the stem end, then slice each into 4ths.
2. Cut the pancetta up into little squares and begin to heat in a large skillet. Once the pancetta is hot, add the sliced Brussels sprouts. Stir and sprinkle with the seasonings, stir again.
3. Add 1/4 cup of water and cover for about 10 minutes stirring occasionally. Remove the lid and let the Brussels sprouts get crispy.
4. Right before serving stir in a handful or two of the dried cranberries, the candied walnuts and the grated Parmesan cheese.
5. Scoop out into a fancy dish and sprinkle with the remaining grated Parmesan cheese. Serve warm.