Trying to have a glow-up like brussels sprouts and cauliflower
Brussels sprouts were never on our table growing up. Ever. I always thought they were gross and slimy and disgusting - and I'd never even tried them.
I guess the lesson here is - don't judge a book by its cover.
Not only does this recipe look amazing, but it is also so quick and easy to whip up.
Another great Thanksgiving side dish to add to your table. These brussels sprouts are sautéed in the drippings of pancetta, adding so much flavor and creating a nice brown caramelized crust on the brussels. The cranberries bring in a bit of sweetness and texture, and honestly dried cranberries scream holiday season to me, so you'll find them in so many of my recipes - just an FYI.
🏷 Time: 2 hours
🏷 Serves 6
1lb Brussels Sprouts, washed and halved
1/4lb Pancetta, small diced
1/2tsp Ground Pepper
2TBSP Dried Cranberries
In a heavy bottom skillet, over medium-low heat, render the diced pancetta until cooked and crispy
Scoop the pancetta out of the skillet and place in a bowl lined with paper towel. Set aside
In the same skillet, increase heat to medium and arrange the brussels sprouts, cut side down
Cook for 7 minutes until a nice caramelized crust has formed.
Season with salt and pepper and toss in the skillet. Cooking for another 5 minutes, they should remain bright green in color
Add back the diced pancetta and dried cranberries. Cook until everything is warmed through
Place on serving dish and top with sliced almonds and a drizzle of balsamic glaze