I can’t really take credit for any part of this recipe, but it was so good that I have to share it. Beth was poking around the Smitten Kitchen and found this recipe for brussel sprouts. Since I was raised correctly, I already had an appreciation for brussel sprouts that many people never share, and I set about making this recipe as soon as possible.
We had a few pounds of sprouts keeping cool in the garage, a big bag of shallots from my parent’s garden, and a bunch of Grocery Outlet miscut pancetta in the freezer, so all I really needed was a little time. Fortunately, Beth has an indoor herb garden, so I was covered there as well.