The first time I spent Thanksgiving at Kendrick’s parents’ place, I decided to impress my in-laws-to-be by making this crowd-pleaser side dish (even people who “don’t like Brussels sprouts” - a.k.a. people I think are weird - like it). Unfortunately, I didn’t boil the sprouts for long enough, so forty-five minutes after we were supposed to all sit down to dinner I was still frantically sauteing the damn things while Kendrick’s entire family looked on in pity. Don’t do that, please: even though food purists would frown on this advice, I urge you to cook the sprouts until they’re fork-tender before adding them to the pan. (This time, by the way, they turned out perfectly.)
JORDAN’S BRUSSELS SPROUTS w/ PANCETTA & MUSHROOMS
What you need:
1 package brussels sprouts, stemmed and halved