The Maligned Vegetable

                It’s that time of year when the Farmers’ Market is winding down.  You see thing such as fall squashes, potatoes, and stalks of one of the most maligned vegetables: Brussels sprouts.  I personally love Brussels sprouts and have fond memories of cutting them down on Thanksgiving Day when they looked like a Christmas tree.  All the large leaves were covered with snow which made it look like a winter wonderland of small trees.  We would take the stalks into the kitchen and snap off the sprouts from the stalks.  Then we put them into the steamer so as not to cook them to mush.  The mush is why many people don’t seem to like Brussels sprouts.  But I have a new way to enjoy them.

Brussels Sprouts with Pancetta

About 4 Servings

1-1/2 lb Brussels Sprouts with rough outer leaves trimmed off and cut in half

¼ lb chunk of Pancetta diced into small pieces

2 Tbsp aged Fig or Pomegranate Balsamic Vinegar

1. Sauté Pancetta until crisp.
2. Add Brussels Sprouts to the Pancetta and stir until Sprouts are tender.
3. Add the Vinegar and stir.  Deglaze the pan by picking up the flavor bits on the bottom while stirring.
4. Serve immediately.

This is a great Thanksgiving side dish.