Nobody likes Brussel Sprouts when they are growing up! And very few people give them a second chance. I found this recipe and knew I had to try it. It can be served as a salad, appetizer, or even a side-dish and will change the way you look at brussel sprouts, I promise!
First, the most difficult and time consuming part: de-leaf the brussel sprouts! Much like a head of lettuce, you want to remove the leafy parts of the brussel sprouts and set them aside for the dish. I usually cut them in half, and proceed to de-leaf, removing the harder white parts and discard.Once you have your pile of leafy brussel sprouts, add a 2 count of olive oil in a saute pan over medium heat. Then, add the pancetta. Cook until the fat renders, about 4-5 minutes until the pancetta is slightly crispy.