Plants, Pitties, and Power Foods

As a child, you couldn’t get me to eat brussel sprouts if my life depended on it. Even in my 20’s the smell of them would make me gag. Not sure what happened but now they are one of my favorite dishes. Don’t get me wrong, I don’t steam them or eat them raw. I make them as unhealthy as virtually possible and they taste delicious! Heres my recipe- get the larger, fresh brussel sprouts, usually from Sprouts. Always rinse them before preparing. Cut them in either half or in quarters to try and get all pieces around the same size. This helps with cooking evenly. Once they are cut up, place them in a bowl and toss them in a little extra virgin olive oil. Spread on a baking sheet and sprinkle with black pepper and a little salt. I use my convection roast option on my oven, however, regular bake option also works – set to 350 degrees. Place in the oven for 15-20 minutes. I try and find pancetta that is already cubed, however, I’m not always successful so I have resorted to also using bacon tips or just regular bacon and cutting it up myself. Pull the brussel sprouts from the oven and add pancetta/bacon to them, trying to evenly spread them out. Typically I get a spatula to mix them in well. Back into the oven they go for another 15-20 minutes or until some of the brussel sprouts are crispy looking and pancetta is crispy as well. Take out of the oven and scoop into the serving bowl, leaving extra oil and grease in the baking sheet. Toss the cooked brussels with Truff oil and top with shredded Parmesan cheese. Now you have the best, yet unhealthy brussel sprout dish I’ve ever had! Enjoy!