Brussels Sprouts with Pancetta

Happy Thanksgiving!!  I hope you have a great Thanksgiving full of good eats, laughs with family and friends, and special memories.

This month, my blogging friends and I decided to have a Thanksgiving theme.   To me, the side dishes at Thanksgiving are always tastier than the turkey, so I am happy to share one of my favorite side dishes with all of you: brussels sprouts and pancetta!

This is a great way to get some greens in at Thanksgiving dinner.  The garlic adds the right amount of flavor, and the pancetta brings a whole new dimension to brussels sprouts.  To those who aren't fans of brussels sprouts, this recipe might change your mind!

You could easily prepare this dish the night before and then warm it up when you are ready to serve.  For another twist on flavor, try a splash of balsamic vinegar.

Make sure to check out the creative creations of my fellow bloggers over at the Deep Dish, the Orgasmic Chef, and From My Sweet Heart!  Happy Thanksgiving!

Brussels Sprouts with Pancetta
Yields 4-6 servings

Ingredients:
1 lb. brussels sprouts
4 oz. diced pancetta
3 garlic cloves, minced
3 tbsp. extra virgin olive oil
Salt and pepper, to taste

Directions:
Bring a large pot of while to a boil on the stove.  Add the brussel sprouts and cook for about five minutes.  Drain, and set the brussels sprouts aside.

In a large sauté pan, heat 2 tablespoons of the extra virgin olive oil over medium heat.  Add the garlic and sauté until the garlic is fragrant (about 2 to 3 minutes).  Then, add the pancetta and sauté until pancetta is cooked.

After the pancetta is cooked, add the brussels sprouts with the remaining tablespoon of extra virgin olive oil.  Cook until the brussels sprouts begin to lightly brown (about 3 to 5 minutes).  Season with salt and pepper, as desired, and serve.

Source: A Simply Sweet Justice Original