I decided to make brussels sprouts my first post as it is the dish I make the most often.  To many this might be a surprise as brussels sprouts unfortunately had the unfair reputation for many years of being bland and boiled.

I hated them as a child (as most did) and was pleasantly surprised about 5 years ago when I had them at a restaurant and could not believe my taste buds.  I immediately rushed home to look up recipes (that’s a lie – I did a casual google search the next day or even possibly the next week) and found that there were many fun, tasty ways to prepare brussels sprouts. Now these little green globes pop everywhere from refined restaurants to trendy celebrity chefs – brussels sprouts are all the rave and are finally prepared as they always should have been. With lots of rich, nutty, salty ingredients that bring out each mouth-watering bite, brussel sprouts could become your next and/or first favorite vegetable.

The best thing about brussel sprouts is their capacity to absorb.  They don’t overpower and perfectly compliment strong herbs and spices, stinky cheeses and smoky meats.  Layered and surprisingly rich and flaky, they are the perfect side dish (or main dish as I often eat them) for many meals.

~ RECIPE ~

1 Pint of  Brussels Sprouts (or 12-15 Sprouts)

Pancetta (ounces?)

3 Cloves of garlic (minced)

1 tsp of red pepper flakes

3 tsp of grated parmasean cheese

5 tbsp of olive oil

Salt & Pepper to taste

First cut the pancetta into cubes and toss into a frying pan.  Cook pancetta for about X minutes or until crispy. Prepare the sprouts by cutting the stumps and discarding any browned or discolored leaves.  Cut each brussel sprout in half and toss into a pot of water.  Bring a large pot of water to a boil and add the brussel sprouts and any remaining leaves into the pot of boiling water (add a teaspoon of baking soda to the water to maintain the color and nutrients in the sprouts).  Cook for 5-7 minutes and drain.  While the sprouts are cooking mince 3 cloves of garlic and toss with the cooked sprouts, olive oil and red pepper flakes.  Saute in the frying pan until crispy and browned.  Toss in the parmesean and cooked pancetta, mix well, and serve immediately.