Thanksgiving is my favorite holiday – I love the tradition. Unlike the Hollywood American Family, I love gathering with family. And, I love the food!
I think Thanksgiving as turned into my favorite holiday because after getting married, I’ve become the hostess for this family oriented holiday. Stuart’s family and my family converge on our home for not only Thanksgiving, but also for the Iron Bowl!
I am presenting a Thanksgiving side dish early so that I can participate in the Thanksgiving Side Dishes Link Party hosted by Let’s Dish. (Don’t worry, I’ll still do my week of Thanksgiving sides closer to the holiday.)
In combining our two families, there have been merging of traditions and additions to Thursday’s menu.
This dish is one of those that were introduced to my family by my mother-in-law. And each year, there’s never enough! I think this year a double recipe will need to be prepared.
Thanksgiving Brussels Sprouts
- 2 lb fresh Brussels sprouts, trimmed
- 3 tbsp olive oil
- 6 oz pancetta, chopped
- 4 cloves garlic, minced
- 1 1/2 C chicken broth
- Cook Brussels sprouts in salted boiling water for 4 minutes. Drain.
- Crisp up the pancetta in a large skillet in the olive oil for 3 minutes. Add the garlic and cook until fragrant. Toss in the sprouts 5 minutes. Season with S+P.
- Pour the broth into the skillet and simmer for 3 minutes, or until the broth reduces so that it coats the Brussels sprouts.
*This recipe is adapted from Giada at http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprouts-with-pancetta-recipe/index.html*