Sooooo, let’s talk about veggies for a second. What’s your favorite vegetable? Silly question, right? Wouldn’t it be so much more fun if I was asking you…”What’s your favorite cocktail? or What’s your favorite pizza topping? or even How do you like your eggs?” But for better or for worse veggies are a part of our lives. Veggies can be amazingly delicious and are so healthy for you. So, what’s your favorite veggie? If you are like me, I’d have a hard time picking just one (yes, I am that weird girl). I love squash (all types), carrots, salad greens, string beans, beets, broccoli, cauliflower, mushrooms, and the list goes on and on! I’m one of those strange people that craves vegetables. I swear, I could live off veggies! I get that from my dad. Growing up, I remember my dad being so excited when my mom would make a simple green salad with dinner. Nowadays, he will still rummage through my fridge and scarf down three-day-old leftover asparagus. Funny…I have an uncle that’s only complaint with his wife is she HATES salad. Hates preparing it, hates touching it and can’t stomach the texture and taste of it. A story for another day – LOL. I guess most of us are a veggie loving family.
I have a confession for you…until a few years ago, I was scared of Brussels Sprouts. Downright SCARED! As a child, they were not on the menu at our family dinners. I had heard how they smelled funny and tasted like feet. I certainly don’t want to eat anything that tastes like feet! I honestly can’t remember what made me start to experiment with Brussels Sprouts. Maybe I was high on celery! But for some reason, I decided to accept the Brussels Sprouts challenge and cook them in my kitchen. I quickly realized, with the help of Pinterest, that as long as these sprouts are not blandly steamed, (enter the taste of feet!) these little devils can be AH-MAZ-ING! This “Roasted Brussels Sprouts” recipe is incredible and helped to make me a believer. http://healthyrecipesblogs.com/2012/01/31/maple-roasted-brussels-sprouts/. So simple and so tasty! You need to check this recipe out.
When I set out to create out my own Brussels Sprouts dish, I knew I needed a sweet element, something salty and bacony (cause who doesn’t love bacon!?!) and a way to get those sprouts to carmelize. And it had to be quick and relatively easy. I cooked these in my large cast iron enamel skillet. What I love about making these sprouts in this type of pan is that it goes from stove-top to oven in 2 seconds. It’s so easy to throw a few ingredients into a pan, stir them a few times, add some more yummy things and let your oven finish the job while you get to work on another delicious dish or pour yourself a glass of wine and put your feet up. Sounds like a good plan to me!
This veggie dish is gluten and dairy free and is the perfect, easy compliment to New York strip steak, grilled chicken or slow roasted turkey breasts. I hope you enjoy it as much as my family did!
Honey-Balsamic Glazed Brussels Sprouts with Pancetta
Savory Pancetta and Tender Brussels Sprouts Come Together with a Sweet Balsamic Glaze
- 2 Tbsp Extra Virgin Olive Oil
- 1 shallot, peeled and diced
- 4 oz. pancetta, chopped
- 2 lbs. Brussels Sprouts, rinsed, loose leaves removed
- 3 tsp honey
- 2 Tbsp balsamic vinegar
- freshly ground black pepper, to taste
- Step 1 Preheat oven to 375 degrees.
- Step 2 In large, oven safe pan or dutch oven, saute the shallot and pancetta in olive oil for about 5 minutes over medium heat.
- Step 3 While that is cooking, cut the Brussels Sprouts in half and cut off any tough looking stems at the base of the sprouts.
- Step 4 Gently stir the sprouts into your cooking pan making sure to combine well with pancetta and shallot mixture. Cook for 10 minutes stirring occasionally.
- Step 5 Add honey, balsamic vinegar and a sprinkle of freshly ground black pepper, stirring to incorporate. Move pan to oven and roast, uncovered, for 10 minutes or until Brussels Sprouts are tender but not mushy.
- Step 6 Serve immediately and enjoy!
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