Thanksgiving Brussels Sprout Trick That Makes Them Irresistible

Charred Brussels sprouts with brown butter, crispy pancetta and Pecorino. This is the side dish that converts sprout haters.

00:00 Intro
00:21 How to cook Brussels sprouts
03:19 The Brussels sprout magic ingredient
04:06 Plating and tasting the dish
04:56 Kenji the Aussie Shepherd treat and walk

The trick is heat and patience. Cut-side down in a hot cast-iron pan, and don’t touch them. They go deep brown, almost black at the edges, and sweet in the middle. That’s where all the flavour is.

Then the pancetta goes in and leaves its fat behind. The sprouts get tossed through it, followed by brown butter that smells like toasted hazelnuts. A handful of Pecorino Romano finishes it off. Salty, nutty, a little bitter in the best way.

Sprouts you remember from childhood were boiled grey and bitter. These are nothing like that. No wonder they still retain the accolade of the world's most hated vegetable. This recipe turns it around. Remember, no extra salt needed. The pancetta and cheese take care of it.
So give it a go now, for Christmas or Thanksgiving and hand your pet a treat. ❤️