This is the simplest recipe ever and it's so good. I am a huge brussel sprout lover and so is my whole family. There are so many great things to do with brussel sprouts. They are so healthy and good for you. Great in quinoa, warm on top of salads, or just plain roasted.  But... sometimes you just can't help throwing in a little pancetta. Oh well!! That's the Italian in me.

​         BRUSSEL SPROUTS WITH PANCETTA AND PINE NUTS

Brussel Sprouts
Whole head of Garlic
4 - 6 oz Pancetta
1/4 cup Pine Nuts
Olive Oil
Salt & Pepper

First, clean and prep your brussel sprouts. Rinse them in cold water. Cut the stubby end off and remove any outer leaves. I like to cut mine in quarters and some of them even sliced smaller.

Heat the olive oil in a large saute pan. Add the brussel sprouts and let them start cooking about 15 minutes on medium heat. When they start getting softer add the sliced garlic. And lots of it!!! Then throw in the pancetta.

​Turn up the heat and let it sizzle. Its great when it get that browned almost burnt looking color. Just turn it every minute to two so you do this evenly through out.
When its just about at the color you want add the salt & pepper to season. Then the pine nuts. You only want these toasted not burnt so add them for just the last couple minnutes.

This may not be the healthiest version of brussel sprouts but they are delicious!!! A little pancetta never hurt anyone. And how easy was that??

​My ony other tip to just take this dish over the top would be...add a drizzle of a really good balsamic vinegar or a balsamic glaze on top...YUM!!! Enjoy!!