Some people cringe when Brussels Sprouts are placed on a dinner table. Others swoon. I’m a swooner, and if you follow the recipe below, not only will your dinner partners be converted to Brussels Sprouts lovers, they’ll request “boatloads” of them at your next dinner party, as they did at our friends’ Christmas Feast!

A last-minute viewing of a Mary Berry special on BBC had Mary adding peas and leaks to her recipe. Not having leaks in the house, I used frozen peas, adding to the melding of delicious flavors!

BRUSSELS SPROUTS WITH PANCETTA AND PEAS

Mise en Place:
What You Need:
4 ounces pancetta
1 pound Brussels Sprouts
1 cup frozen peas
1 tablespoon vegetable oil
¼ pound salted butter
Salt to taste

Utensils and Tools:
Vegetable knife
Large skillet
Slotted spoon
Small bowl
Serving dish

METHOD:
Sprouts.
Slice the bottom off each sprout and peel the outer layers until clean and green. Use the vegetable knife to shred each sprout.

Pancetta.
Sauté the pancetta. Remove to a small bowl with a slotted spoon, leaving the pancetta drippings in the skillet.

Brussels Sprouts. Peas.
Add the sprouts to the skillet, followed by the peas.

Oil. Butter.
Add oil and butter to the skillet. Stir.

Pancetta.
When the sprouts are soft, return the pancetta to the skillet and mix.

Salt.
Sprinkle with salt.

To Serve:
Put all into a serving bowl — and watch your diners swoon!