Brussels sprouts are gross, right? WRONG! We all have that traumatizing childhood memory of eating plain boiled Brussels sprouts. I still shudder at the thought. When I suggested Brussels sprouts as part of a dinner menu, I was prepared for Alasdair’s response: worst vegetable ever. What I wasn’t prepared for was my mother’s response. Even my own mother said she would not eat Brussels sprouts. But I wouldn’t take no for an answer because today’s brussel sprouts are nothing to shudder at. Brussels Sprouts have evolved. Well, they haven’t evolved but the methods of cooking brussels sprouts have evolved. Gone are the days of bitter boiled sprouts. Sprouts are now roasted, fried in pork fat, tossed in yummy dressing or a combination of all three. Pancetta can transform just about anything but it pairs particularly well with America’s most hated vegetable.

Not hated for long though. With my new sprout recipe, I have three new converts and counting. Brussels sprouts may never be as beloved as asparagus or butternut squash, but they are slowly working their way up the vegetable hits chart.

Healthy Recipe Ecstasy?  I know this recipe is a hit because now Alasdair will actually eat Brussels sprouts without complaining. What a lot of people don’t realize is not only can sprouts be tasty but they are rich  in protein, dietary fiber, vitamins (particularly Vitamin C!), minerals, and antioxidants and low in saturated fat and cholesterol. Of course, pancetta is just a fancy word for salty, fatty bacon so adding pancetta to the sprouts ups the fat/cholesterol factor. BUT, you only have to use a little bit of pancetta to get the flavor. Being healthy is all about moderation and making sure you get your daily servings of fruits and veggies. I’ve also had roasted sprouts with just salt and pepper that are fantastic so if you’re worried about sodium or fat, you don’t have to cook them in pork fat.  This recipe is great for the gluten-free, dairy-free, Paleo crowd!