Brussel Sprouts with Potatoes and Pancetta

Please do not underestimate the Brussel Sprout! If done properly, they are one of the most delicious things you will ever eat. My husband will not eat any form of cabbage, but he ASKS me to make Brussel Sprouts! So do the kids! I made this for my family and they loved it! I hope you do, too!

Cooking time: 40 minutes

2 lbs. Brussel sprouts

1 lb. baby Yukon gold potatoes, small dice

1/2 lb. pancetta, sliced thin

1 small onion

2 tbsp. Garlic, minced

Olive oil

Salt

Pepper

Preheat oven to 375. If your brussels sprouts are small like mine were, just cut the ends off and use them whole. If they are larger, slice the end off and then slice them in half. Toss sprouts in olive oil, salt and pepper. Arrange in single layer on baking sheet, cut side down. Roast for 35-40 minutes or until your desired crispiness. I like them crispy!

Meanwhile, heat oil in skillet on medium low heat. Sauté the pancetta until crispy, approximately 4 to 5 minutes, turning once. Remove to a plate to let cool. In the same pan, sauté onion until translucent, about 4 to 5 minutes. Add the minced garlic and the potatoes. Toss in the oil and then make a single layer with the potatoes. Season with salt and pepper. Your potatoes should be in a small dice and the same size as your brussels sprouts. Sauté for about 20 minutes, turning once or twice, until the potatoes are slightly browned and cooked through. Cover the pan for the last 5 minutes.

Remove the Brussels sprouts from the oven. Combine the sprouts and potatoes in a serving bowl and toss. Drizzle with olive oil. Crumble the cooked pancetta on top and serve immediately.

This side dish will serve 8-10 people. Nice for the holidays!!