Here’s an idea for a delicious and healthy side dish for your Thanksgiving feast..I love these!
1 lb brussel sprouts ( par boiled for about 5-8 min, until bright green) halved
1/2 pound of pancetta diced
4-5 garlic cloves diced
1 shallot sliced thin
1 cup of pecans toasted in oven on baking sheet at 400 degrees then chopped up.
salt and pepper
Add olive oil to pan on med high heat. Add in shallots and garlic, cook for about 3 min. Add in pancetta and cook until the oils start to release. Put brussel sprouts in pan and cook for about 10 min, scraping bottom of pan occasionally and stiring those brussels around! Add in pecans and reduce the heat…Season with salt and pepper.
- Weekday Vegetarian: Brussels Sprouts with Wild Mushrooms (treehugger.com)
- Weekday Vegetarian: Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino (treehugger.com)