I happen to love brussel sprouts even when they are plain, but even those finicky sprout eaters will love these. I mean they have pancetta, apples, and are doused in shallot-garlic white wine sauce. Best part is that they are still a healthy alternative to loading your veggies with butter without sacrificing any of the flavor. You can roast or steam the sprouts first; I steamed them since these were last made on thanksgiving and the oven was full of butternut squash and turkey and dressing. Either way you choose to do them, simply toss them in the sauce afterward and you are done!

Brussel Sprouts in Shallot Wine Sauce

Serve Five to Six

One pound Brussel sprouts, cleaned and trimmed
One half red apple, diced and squeezed with lemon
Four ounces pancetta, diced
Eight large cloves garlic
Six Large shallots
One Cup White wine (or half cup wine with half cup broth)
Salt and Pepper to taste
Pinch of Crushed Red Pepper (optional)
One tablespoon butter (optional – really only for the Paula Deen’s out there)

Steam or roast brussel sprouts until 95 percent cooked. In a large saute pan, heat a dab of garlic olive oil in the pan and fry up the pancetta. Remove and reserve on a napkin. Add the shallots, garlic, red pepper flakes (if using), and a bit of salt to the pan. Once glassy, add the white wine (or broth) to the pan and reduce by half. Add butter if using near the end to create a bit of richness. Toss pancetta, apples, and brussel sprouts together with the sauce in the pan. Grind fresh black pepper and serve immediately.