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It’s November and all I can think about is Thanksgiving — my ultimate favorite holiday. And you can guess why.

This year will be my first Thanksgiving away from my family and friends. I will be celebrating with Jason’s family in Philadelphia and it will be a great change in scenery and I am looking forward to it. I have asked if I could make my favorite side dish because I know it will bring a sense of home a little bit closer.

I have made this dish for many years at our annual Friends-Giving and my mom’s Thanksgiving dinner. Since I will not be in Seattle this year and will miss out on our Friends-Giving dinner, my best friend Russell will be making this dish on behalf of me. I know she will represent me well.

This dish has converted many brussels sprouts skeptics into sophisticated lovers of this under represented small green vegetable that connotes so much.

Pancetta Brussels Sprouts
Serves 6-8

Ingredients:

2 lbs. brussels sprouts
2 tbs. Extra Virgin Olive Oil
1 can of low sodium chicken stock
4 thick cuts of pancetta, cut into little squares
3 garlic cloves, finely chopped
Salt and pepper

Directions:

  1. Wash and cut the stems of each brussels sprouts. Make sure to pat down the brussels sprouts so, they are dry.
  2. Heat a large skillet with the extra virgin olive oil (please keep in mind that you will need a skillet that is approximately 2 to 3″ deep).
  3. Add the finely chopped garlic and let the aromas build your senses
  4. Gently put the brussels sprouts into the skillet and saute until the brussels sprouts are a nice green golden color. The outside of the brussels sprouts should be a little crispy.
  5. Drain out the olive oil and place the brussels spouts to the side.
  6. With the skillet on high heat — saute the pancetta until it’s lightly brown.
  7. Drain the fat from the pancetta and return the pancetta to the skillet.
  8. Turn down the stove to medium heat and add the brussels sprouts to the pancetta for approximately two minutes. This will let the brussels sprouts absorb the flavor of the pancetta.
  9. Add the can of low sodium chicken stock and add salt and pepper for taste.
  10. Turn the stove top to low, let the brussels sprouts simmer for approximately five minutes.
  11. To ensure your brussels sprouts are tender — using a fork, gently insert it. If the fork goes through the brussels sprouts smoothly without breaking apart then your dish is done.
  12. Serve immediately in a deep bowl.