I love Brussel Sprouts. Ok, I admit I didn’t always love them. I think I was well into my 30’s before I would even try them. Over the last few years, I have experimented with different ways to cook them and I have to say, they are now one of my favorite vegetables. AND my daughter’s. I think a lot of times we don’t introduce foods to kids that we think they typically won’t like. She will now pick Brussel sprouts out at the market..and this is her favorite way to eat them. If you love Brussel sprouts, this will make you love them even more. If you or someone in your family isn’t much of a fan, this recipe just might make them change their minds!
Brussel Sprouts also have a ton of nutrition. They are an excellent source of vitamin C and vitamin K. They are a very good source of a number of nutrients, including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids.
This recipe for Brussel Sprouts with Pancetta is on rotation in my house both for regular dinners and holidays as well!
- 1 pound Brussel Sprouts, halved and outer leaves removed
- 2 Tablespoons Extra Virgin Olive Oil
- 5 ounces of diced pancetta
- 1/2 teaspoon sea salt
- fresh ground pepper to taste
- 1 cup organic low sodium chicken stock
- 2 handfuls of golden raisins
- Heat Olive oil in a large skillet. Add pancetta and cook until browned. Remove wit a slotted spoon onto a plate lined with a paper towel. Add brussel sprouts, salt, and pepper. Saute until brussel sprouts are browning, about 5-8 minutes. Add chicken broth and raisins to the pan, reduce the heat and simmer until brussel sprouts are tender-approximately 15 minutes. Add pancetta back in. Stir to combine, check for seasonings ( I added a little more coarse sea salt at the end), and serve warm!