I have never been a fan of Brussels sprouts. I tried and tried to like them since they are a favorite of Greg’s, but I just couldn’t acquire a taste for them. At least I couldn’t until I came across this recipe. I not only converted myself to loving these Brussels sprouts, but I also converted my mother, who absolutely hated them in the past. I have made them two or three times and can’t get tired of them.

If you are looking for a great veggie side dish, look no further. These Caramelized Shallots and Brussels Sprouts with Pancetta will wow you and your guests.

Caramelized Shallots and Brussels Sprouts with Pancetta

adapted from Cooking Light, October 2008
1 1/2 pounds Brussels sprouts, halved (I prefer to use fresh)
cooking spray
1 tbs. olive oil
2/3 cups thinly sliced shallots
1/2 tsp. freshly ground pepper
1/4 tsp. salt
1 ounce finely chopped prosciutto
4 tsp. brown sugar
2 tsp. white wine vinegar

Preheat oven to 400 degrees.

Arrange Brussels sprouts on a cookie sheet coated with cooking spray. Drizzle with oil and toss to coat. Bake at 400 degrees for 15 minutes. Add shallots, pepper, salt, and prosciutto to pan; toss well. Bake at 400 degrees for 10 minutes. Add sugar and white wine vinegar; toss to coat. Bake an additional 10 minutes or until caramelized.