With Thanksgiving just weeks away, here’s a tangy suggestion to bring some flavor to your table. Brussels sprouts do seem to be one of those polarizing items that people either love or love to hate but if you love them and want to add another green vegetable option alongside the green bean casserole, give this one a try. It’s a family favorite at our house year over year–and all throughout the winter too. Much of the prep work for this dish can be done in advance and then made and served hot from the stovetop in about 5 minutes.
- 20 small to medium raw Brussels sprouts, halved or quartered
- 3 strips pancetta, cubed and crisped
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. butter (or 1 Tbsp. butter, 1 Tbsp. bacon fat)
- 1 Tbsp. chopped onion
- 2 garlic cloves, minced
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. grated parmesan cheese
Clean and cut the Brussels sprouts. Place in a microwave-safe bowl and microwave on high for 2-3 minutes until cooked through. Set aside.
In a medium pan, partially render the pancetta. Drain and set aside. Adding to the renderings from the pancetta, melt the butter. Saute the onion and garlic until lightly browned. Add the Brussels sprouts and toss to coat. Season with salt and pepper. Add the pancetta to warm and cook through. Add the parmesan cheese to melt along with the apple cider vinegar and toss to coat well. Stir until warmed through. Serve immediately.