Let them eat Brussel Sprouts

Abby had a Thanksgiving party, well feast, at school today and I volunteered to bring in brussel sprouts. Although most consider them the bastard child of vegetables, they've been given a bad rap. Brussel sprouts are tasty and so easy to prepare, this is the recipe I always use.

2 C. brussel sprouts
2-3 slices pancetta or proscuitto
1 C. chestnuts (the kind that come cooked in a jar)
1 C. dried cranberries
1 tbs. olive oil
pinch of salt and pepper
1/2 C. frizzled onions

Preheat oven to 425. Wash and slice brussel sprouts in 1/2. Slice proscuitto into thin slices and mix in with sprouts. Lay out on a cookie sheet, try not to overlap them. Drizzle a little olive oil atop sprouts and add a pinch of salt and pepper. Roast for 12-15 minutes, shaking the cookie sheet after about 7 minutes to rotate the sprouts.

When the sprouts and crisp on the outside, but a knife can be inserted into them, remove from heat. They shouldn't take more than 15 minutes to cook.

Toss sprouts with chestnuts, either kept whole or sliced in half, and stir in cranberries. Top with frizzled onions before serving.

We eat these year round, and although chestnuts aren't available year round, they are still delicious with the cranberries and proscuitto.

ENJOY!