Given that I’m not a huge vegetable person to begin with, it shouldn’t come as a huge surprise that Brussels sprouts were pretty much at the absolute bottom of my list in terms of vegetables that I would actually consider eating. I felt this way my entire life up until a few years ago. At that time, I started to experiment with different Brussels sprouts side dishes for Thanksgiving, and I actually started enjoying them after eating Brussels sprout slaw and a Brussels sprouts and bacon gratin . A few years ago, my mother-in-law started making this Brussels sprouts dish and I couldn’t believe how much I loved it!
- 6 ounces pancetta, diced medium
- 32 ounces Brussels sprouts, trimmed and halved
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- ⅓ cup pine nuts
- ½ cup dried cranberries