This Saturday Evening’s recipe, Sauteed Brussels Sprouts with Pancetta, is actually one we tried with our 2011 Thanksgiving turkey. We had grown tired of the more “traditional” menu selections, so we decided to find some new recipes to try. The Lucky Wife surfed the net, and this was one of the recipes she discovered.
Now, I’m personally not a fan of Brussels Sprouts, but when she told me these had pancetta in them, it made me a little more wiling to try them. I thought the presentation was cool with the shredded Brussels Sprouts. Pancetta is always nice, and this was one of the better ways I’ve ever eaten Brussels Sprouts. The Lucky Wife liked them but prefers them this way. The Well-Fed Son seemed to like them and The Well-Fed Daughter hasn’t decided overall on Brussels sprouts yet.
You’ll find the recipe at Gina’s Skinny Recipes. Enjoy.
More great ideas: Works for Me Wednesday
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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