Brussels Sprouts with Pancetta

I know there is a love/hate thing goin' on with Brussels sprouts. I even admit that they don't look hugely appetizing in our picture (I have since figured out that the The Food Network's photographers are big, fat cheaters when it comes to taking pictures. My Brussels sprouts were the pretty green like in their pic just after the blanching part. After I looked at the photos of my greyish looking, peeling a little bit sprouts, I even debated blanching new ones and just taking photos of those so MY Brussels sprouts could be a pretty bright green too. But  truth in advertising won out.) Anyway. I happen to be someone who loves them. So when I was watching an episode of Giada years ago and saw Brussels sprouts prepared with pancetta, I was all over it.

I'm assuming most of you know that pancetta is a form of bacon, but if you didn't...it is.  Another form of glorious bacon.  It's just not smoked. You can usually find it near your deli by all the fancy cheeses and meats or even at the deli itself. I love to make this dish for Thanksgiving or Christmas because I tell myself, "I'm providing a vegetable...a nice, healthy vegetable........[with 3 oz. of pancetta per lb. of nice, healthy vegetable...but all that healthy stuff cancels out the pork fat, right?]."

If you care enough about the Brussels sprout to try to turn your kids (or your spouse) onto it or are willing to give it another chance yourself, I highly recommend giving this a shot.
~Leah 

Brussels Sprouts with Pancetta

Recipe Type: Side dish, vegetable

Author: Leah (adapted from Giada De Laurentiis)

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

• 1 pound fresh Brussels sprouts, trimmed


• 2 Tbsp. olive oil


• 3 oz. paper-thin slices pancetta, coarsely chopped


• 2 garlic cloves, minced


• freshly ground black pepper


• 3/4 cup low-salt chicken broth (LOW-SALT– I made the mistake once of just using regular because it was what I had. BIG mistake. The pancetta is salty!)

Instructions

1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes and drain.


2. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until it is starting to crisp, about 5 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 10 minutes. Season with pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 5-10 minutes. Serve.

Notes

My times (except for the 4 mins for blanching) are a little longer than Giada's original recipe. I like to get the pancetta as crispy as I can get it and I prefer my brussels sprouts to be REALLY browned. So, you can go longer or shorter than the times I gave to get them to your own preference.

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