eat your brussels sprouts.

My mom never feed us brussels sprouts as children but I remember them getting a pretty bad rap. Lately I have been seeing them everywhere from fancy restaurants to the Food Network, so eventually my curiosity got the best of me. I had to try them out. So, last week I found this recipe from one of my favorite food blogs and tasted my very first brussels spout. I was blown away. So. much. flavor. Seriously you must try them.

Balsamic braised brussels with pancetta

adapted from Smitten Kitchen, serves 6 to 8 as a side

2 tablespoons extra virgin olive oil

4 tablespoons unsalted butter

2 pounds medium-sized brussels sprouts, washed and trimmed

Salt and pepper

6 ounces pancetta in small dice (1 1/2 cups)

3 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup balsamic vinegar

1 1/2 cups chicken stock

Heat butter and olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary. Transfer to a warm serving bowl and enjoy.