Brussels Sprouts with Pancetta, Cranberries & Pine Nuts

Brussels Sprouts with Pancetta, Cranberries & Pine Nuts

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!

Ingredients

  • 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
Read the whole recipe on Brown Eyed Baker