Brussels sprouts are commonly mispronounced as simply brussel sprouts. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium, hence the name "Brussels" sprouts. I have to admit, I was one of the wide population who mispronounced the name and I also have to admit, this was also the first time I've tried them...Their flavor was surprisingly delicious, not as bitter or cabbage-like as I was expecting. The pancetta in this recipe gives them a delicious, salty flavor. These Brussels sprouts made many a non-sprout eater huge fans!!
Brussels Sprouts with Pancetta Bits
- 1 & 1/2 lbs. Brussels sprouts
- 1/4 lb. pancetta, cubed into 1/4" cubes
- salt & pepper
Preheat oven to 400 degrees.
Cut Brussels sprouts in half. Put them in a deep skillet or wide pot and cover with water until water is about 1/2" above the sprouts. Cover and bring to a lightly rolling boil. Cook for about 10 minutes, or until bright green and beginning to soften.
Meanwhile, heat a skillet over medium-high heat. Cook pancetta bits until crispy. Remove from heat and spoon out pancetta bits with a slotted spoon, reserving grease. Set aside.
Add Brussels sprouts to pancetta grease, tossing to coat. Spread Brussels sprouts out on a cookie sheet and roast in oven for 10-15 minutes, until lightly browned on edges.
Place in serving bowl and top with pancetta bits.
Enjoy!
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