At the start of the season I was pretty indifferent to brussels sprouts but I have been having them fairly often lately. I seem to pick them up each time I walk by them in the grocery store. The brussels sprouts seem to well in the refrigerator so if you buy them at the beginning of the week they are still good at the end of the week. Plain old boiled brussels sprouts may be boring but add some nice flavours and they are pretty good. This time I dressed up the brussels sprouts with pancetta, toasted pine nuts and some parmigiano reggiano. They make for a good side dish and I am always looking for tasty new side dishes starring green vegetables.
1 pound brussels sprouts (trimmed and cleaned, halved)
1 teaspoon oil
2 ounces pancetta (chopped)
1 tablespoon pine nuts (toasted)
parmigiano reggiano to taste (shaved or grated)
1. Boil the brussels sprouts until just tender, about 5 minutes.
2. Heat the oil in a pan.
3. Add the pancetta and saute until just crispy, about 5-7 minutes.
4. Add the brussels sprouts and pine nuts and toss to coat.
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Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts and Parmigiano Reggiano