But saute a bit of shallot and pancetta and you've gotta be out of your freakin' mind if you don't inhale these suckers.
At least this is my humble opinion.
The Husband: "That's a complete waste of pancetta."
He made this statement BEFORE eating the Brussels sprouts that I lovingly Catholic-guilted him into eating.
He DID go for seconds on his own accord. Honest to goodness. Yay, Husband!
I also informed my Moms that I will be schlepping over my fantabulous Brussels sprouts on Thanksgiving, which believe it or not, has totally turned into my most fave holiday in my old age.
It used to just be a day during which I nursed a massive hangover and tried to block out the hours upon hours of football being forced upon me.
But now, I unabashedly look forward to all that family time of eating and drinking and reminiscing with some laughing and crying thrown in for good measure. Wayyyyyyyyyy less hectic than Christmas, fo sho.
I use Italian bacon aka pancetta, which I always keep on hand in the freezer. But the recipe works with regular old Americana bacon, too. Obvi.
Brussels Sprouts with Bacon
By Rachael Ray
3 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 shallot, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
- Salt and pepper, to your taste
- 1 cup chicken broth
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.