Paul and I are the only two people I know who like Brussels sprouts, so the odds are pretty high that most subscribers deleted this post in their reader, immediately after just seeing the title.
For those of you who have stuck around…because you’re loyal, because you’re curious, or just humoring me…thanks. Even if I connect with or convert only one reader, I will consider it a big win. I love this dish and it’s a perfect side for Thanksgiving.
What kind of sprouts are y’all eating, anyway? (Whoops, Paula Dean snuck in there for a minute.) My guess is, boiled in flavorless water…for way too long…until they turn a tired green hue. Without seasoning. No wonder you don’t like them.
These Brussels are not prepared that way. No no. They’re sliced thin, sautéed in olive oil and garlic, sprinkled with salt, cooked al dente, and then topped with these to-die-for pancetta breadcrumbs.
If I still haven’t sold you, at least make the pancetta breadcrumbs. They are the bomb – all year long. Wonderful on top of soup, salad, macaroni and cheese. Or just eat them by the spoonful. I won’t tell.
See. Those people who ran off? They missed out on two recipes, really.
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