beyond thanksgiving: salty maple brussels sprouts

     Can you believe Thanksgiving is already over? It came and went so fast! Such a good meal and so many leftovers. But there is one dish that didn't even make it to leftover status at my house - my brussels sprouts. They got devoured. 

     I guess I'm not surprised - they came out amazing! Featuring pancetta for saltiness, maple syrup for sweetness, and thyme for an herbaceous twist, there is no way you could not like this. Not to mention it is super easy to make (like, for real) and comes together pretty quick. This is a dish that goes beyond Thanksgiving - it is surely one to make throughout the entire winter season!

prepped and ready to go!

fat is rendered and ready to move on to step 2

     If you haven't yet caught on to the brussels sprouts paired with pork fad yet, then it is about time you do. This recipe is a great starting point!

     I was so excited to find out that I would be hosting Thanksgiving for my family this year. For the most part I stuck to the classics - brown sugar glazed sweet potatoes, my Poppop's stuffing (it is not Thanksgiving without this man's stuffing!!), buttery mashed potatoes - but I wanted to put my own modern twist on something. I chose brussels sprouts because they typically (and unfortunately) are known for being, well, gross. They get boiled and, to put it bluntly, taste like cabbage farts. This is something that has plagued my family for years but THIS year I put my foot down. Enough of the farty, mushy brussels sprouts! Let the sweet and salty, crunchy brussels sprouts reign supreme!

Salty Maple Brussels Sprouts
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 5-7 people


You Will Need:

• 2 TBS olive oil
• 5oz diced pancetta (1 container)
• 1 lb brussels sprouts, halved and peeled of outer layer (if very small leave whole)
• 1/4 cup grade B maple syrup
• small handful of fresh thyme (8-10 sprigs)
• salt and pepper to taste

1.  Put olive oil and pancetta in a large saucepan on medium heat. Stirring semi-often, let pancetta cook and fat render, about 5 minutes. (if you notice it crisping faster than the fat is melting then lower the heat a little bit)
2. Once rendered and crispy (see above photo for example), add brussels sprouts. Stir to combine and have sprouts covered in fatty goodness. Let cook for 4-5 minutes, stirring a few times, until parts have browned and most of the oil has been absorbed.
3. Add maple syrup and stir to cover. Strip thyme leaves off of sprigs and add to the saucepan. Once again stir to combine and let cook for another 2-3 minutes to allow syrup and thyme to flavor the brussels sprouts and pancetta.
4. Add salt and pepper to taste. Keep warm until served.

What modern twist did you put on Thanksgiving dinner this year?