I have a confession to make. I don’t really like Brussels Sprouts. That being said, I make them every Thanksgiving and Christmas because several of my family members love them. They are considered a “super food”. These little guys are packed with fiber and vitamins. Everyone who has tried this recipe says that they are great. I put a little Italian twist on them by adding garlic and pancetta. You should try them! Maybe they’ll end up on your holiday table too!
You’ll need: 1 lb. Brussels sprouts
2 cloves garlic, minced
3 oz. cubed pancetta
2 T Extra virgin olive oil
About 3/4 c chicken broth
First, trim the ends off of the Brussels sprouts. Then heat a pot of water to boiling. Cook them in the boiling water for just about four minutes. Drain them and set them aside. 
Here’s the pancetta I buy, but you could also buy a few pieces at the deli and chop it up yourself.
Heat the olive oil on medium heat and add the pancetta. Cook until the pancetta is starting to get crispy. Add the garlic and cook for about a minute.
I can’t say enough about this garlic press. It’s just the best tool. I cook with garlic all the time and I love how you can just put a whole, unpeeled clove of garlic in it and press. You get freshly minced garlic. It really makes a difference using fresh garlic. It even has a cool little tool to help you clean it out easily. Check it out!
Add the Brussels sprouts and sautee them in the garlic and pancetta for about 3-4 minutes or until they are starting to get a little brown.
Next, add the broth and scrape up all the goodness off the bottom of the pan and stir to coat every sprout. Turn down to simmer and let them just sit there and soak up all the flavors for another 3-4 minutes.
Serve and enjoy!
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