Hi everyone! It’s Brandy from Nutmeg Nanny and I’m super excited to be guest posting for Rachel today.  Last time I was here I brought homemade pudding pops, but today I’m bringing the vegetables! 

Let’s hope that you didn’t see the title and run away screaming.  Brussels sprouts are really delicious.  They are in my top five of favorite vegetables.  Plus they are jammed packed with vitamins and minerals – vitamin A, vitamin C, potassium, folate, iron and fiber.


These little cabbage looking vegetables are a powerhouse of nutrition!

I made mine with pancetta (which may take away from some of the nutritious aspect of the recipes….) and it was amazing! If you are not familiar with pancetta it’s amazing and you should definitely give it a try! In the word of Rachel “it’s bacon with high heels and pearls on.”  Totally true.


Brussels Sprouts with Pancetta: 
1 pound fresh Brussels sprouts – trimmed and cut in half
Olive oil
3 ounces pancetta – chopped
1 small shallot – diced
Salt and pepper
Blanch the Brussels sprouts in a pot of boiling water for 4-5 minutes and then drain.
In a large skillet, over medium heat, add a drizzle of olive oil. Add the pancetta and cook until starting to get crisp.  Add shallots and sauté for a few minutes. Add Brussels sprouts to the pan and sauté until they start to brown. Season with salt and pepper to taste and enjoy!!!

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Don’t those look delicious? Brandy is a genius in the kitchen and she takes such beautiful photos. We have big plans to get together sometime and create some great food. Hopefully she’ll give me some photography tips too! Don’t forget to check out her site. You may also find her on Twitter, Facebook, Stumble Upon or Pinterest.

If you’re a Brussels sprouts lover, check out my version with maple and cayenne.

Thanks for guest posting, Brandy! I appreciate it!