Wow.
I made brussel sprouts. And they were GOOD!!! Many many thanks to Louisa Edwards for reintroducing this vegetable into my life.
Okay, but honestly, I wasn’t a huge fan of the pancetta. I did like the salty contrast to the nutty sprouts, but I think I’d rather just roast ’em and coat ’em in the dressing. I could Not. Stop. Eating them off the cookie sheet.
I brought them to dinner at a friend’s, and everyone said it was definitely a NOM NOM NOM dish. I also had the Things try them, and, well… they spit the sprouts out. That’s okay, more for me! *laugh* (I didn’t bother with the Husband. He runs from All Things Green.)
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Yay! I’m sure Brussels sprouts are really good for you, too! If you don’t like pancetta so much, next time try it with your favorite bacon. 🙂
Mmmmm… bacon.
Hi Abigail, this makes me think of when I tried roasting broccoli just tossed with olive oil, garlic, and salt and pepper. Sameer and Rohan loved it. I had a thing against brussels sprouts growing up. They were on my “list” of 4 things I was allowed to decline. Blech. But if this recipe could do what the roasting did for broccoli, I might just be able to eat them. Still, not hopeful considering Rohan is gradually saying “no green” to everything these days… And yeah, bacon does sound good!