Brussels Sprouts with Pancetta and Pine Nuts
December 18, 2011 - Written by Diana
The last couple of weeks I’ve been eating brussels sprouts every other night. Rhoads Farm still had brussels sprouts at North Market this week, and we bought another quart. The vendor told me that they get their seeds from Europe, that give them a less bitter brussels sprout. I can tell you that ours are delicious and not bitter at all. My kids aren’t fans because I traumatized them with frozen and then boiled brussels sprouts. I think there’s no competition – now is the time to get brussels sprouts and cook them up the best way from fresh.
For a brighter brussels sprout, give it a quick blanch, really quick so they don’t get soggy. You can skip that step, but it does brighten up the plate. I like the pancetta, sliced thinly and less grease than the thick cut bacon. I also add pine nuts because I think they go well, and some garlic. The white wine vinegar lightens it up a little and will get all the carmelized bits from the bottom of the pan. This is pretty darn tasty. …
