Brussel Sprouts I Actually Want To Eat

I always thought I didn't care for brussel sprouts until I finally tried making them.  I saw a recipe in Bon Appetit that sounded intriguing so I decided to try it (with some tweaking of course).  The brussel sprouts turned out amazing and they have now become a side dish staple at our house.  Our dad even requests them at summer BBQs (odd but we are happy to oblige since it is such a tasty dish).

Side note: the pre-chopped Volpi pancetta is one of my favorite products.  You can find it in the cheese/prepared foods area of both Schnucks and Dierbergs.  The nice thing is that it comes with two individually wrapped packages of pre-chopped pancetta so you can use it for another meal as well.  We enjoy the pancetta (after being cooked) mixed in with our scrambled eggs!

Ingredients:

• 2 tsp. EVOO (divided)
• 1/2 pkg. of Volpi Chopped Pancetta (found in prepared foods area of Dierbergs and Schnucks)
• 1 pound Brussel Sprouts (look for firm sprouts that feel heavy for their size)
• Cut off the root end.
• Peel off one outer layer of leaves
• Rinse
• Chop (just make a mess, they taste better in smaller pieces we think)
• Kosher Salt (to taste)
• Ground Black Pepper (to taste)
• Granulated Garlic (to taste)

Heat 1 tsp. EVOO in a large skillet over medium heat.  Add in the pancetta and cook until  the fat has rendered.  Drain the pancetta on a paper towel lined plate.  Add 1 tsp. EVOO to the same large skillet over medium heat.  Add in the brussel sprouts and stir to coat.  Stir occasionally for the next 10 minutes.  Season to taste with kosher salt, ground black pepper and granulated garlic.  Stir to combine and re-add the pancetta.  Cook an additional 5 minutes then serve warm.