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By Jessica Roy In the world of Thanksgiving sides, one vegetable usually gets overlooked: the Brussels sprout. Children everywhere cry at the very sight of these babies, but I think they are utterly delicious — and after you try this recipe, you will too. Trust me, I tried it on haters of all ages, and most of them asked for seconds. I recently broke you into the world of the delicious B.Sprout with a simple roasting recipe, but this one takes the cake.

The Brussels sprout is essentially a mini head of cabbage, but grown many to a stalk rather than a single head at a time. They are great sources of Vitamins A, C, as well as folic acid and good ol’ dietary fiber. If those aren’t reason enough to gobble these green guys up, then the pancetta (Italian bacon) in this dish should seal the deal.

For this recipe, I’m using a technique called braising. You will see most braising recipes calling for a Dutch oven, but here a large sauté pan with high sides and a snug lid will do just fine. This is a moist heat cooking method that will slowly wilt the Brussels sprouts and infuse maximum flavor into the dish. I recommend using a dry white wine such as a Sauvignon Blanc that you would also enjoy drinking.

Braised Brussels Sprouts

2 thick slices pancetta (about 1/8 inch thick, from the deli counter), chopped

1 medium sweet yellow onion, sliced

2 cloves garlic, minced

1 lb. Brussels sprouts, chopped

1 Tbs. olive oil (or just enough to coat the bottom of the pan)

3 Tbs. white wine

Salt and pepper, to taste

1. Wash and core Brussels sprouts. To core, slice each Brussels sprout in half vertically through the stem. Make a ‘V’ shaped cut to remove the core of each half, then continue julienne chop the remainder of the head. If you prefer to use the shredder attachment on your food processor, go ahead.

2. Heat olive oil in a sauté pan over medium heat. Add garlic and onion and simmer until translucent. Add the pancetta to the pan and stir into the onion and garlic. Allow the pancetta to brown slightly, and then add the Brussels sprouts. Stir.

3. Add the white wine to deglaze the pan, scraping up all the brown bits. Allow for alcohol to cook off (3-5 minutes). Add a dash of salt and pepper (to taste).

4. Cover and allow to cook for 4-5 more minutes, until Brussels sprouts have wilted. Continue to sauté for an additional minute or two, and then remove from heat.

See more at: http://blogs.lowellsun.com/yourpersonalchef/2013/11/05/braised-brussels-sprouts/#sthash.

Jessica Roy is a private chef, specialty caterer and author of foodie blog, Shiso Fresh. Follow her at http://blogs.lowellsun.com/yourpersonalchef.