have you ever not tried something just because you’ve heard it was gross? that’s how i was with brussels sprouts. i had never tried them. no one had directly told me from personal experience that they are nasty. it’s just something i had assumed to be true.
well, tom and i met with our caterer to pick out some potential wedding foods a while back, and we were looking for something a little different, something a little seasonal…we’ll get to all that in another post, but our stellar caterer throws out brussels sprouts as an idea. and tom thinks it’s a great idea, and i’m all, “you must be crazy man. serve brussels sprouts at our very classy cocktail party?” well. we did. i tasted them (beforehand, of course. i was still skeptical.). and you know what? they’re awesome and i clearly have been missing out.
let’s get to the point now. here’s a delicious & easy way to make them at home:
1 lb brussels sprouts
2 oz pancetta, chopped
3 cloves garlic, chopped
extra virgin olive oil
parmesan cheese to top
1. over a medium low heat sauté olive oil and pancetta until crisp. remove the pancetta from the pan.
2. add garlic to pan and cook unti fragrant. remove and toss. this is one occasion where we don’t want big pieces of garlic. crazy right?
3. add brussels sprouts. cover. cook over low heat for 15-20 minutes, or until tender.
4. sprinkle with reserved pancetta and top with grated parmesan.