This recipe consists of Brussels sprouts, pancetta, cheese, and heavy cream. Your argument is invalid. We cannot stress enough that if you can’t appreciate the beautiful marriage of all of these ingredients, we have two words for you: gurl, bye!
Like with many of our side dishes, we have taken a once delicious and healthy vegetable and warped it into a creamy, cheesy, decadent monstrosity. It’s OUR very own ‘gay agenda.’ With the idea of losing holiday weight and new year fitness goals fading like the looks of an aging beauty queen, we decided NOW is the perfect time for something like this.
In a large skillet on medium-high heat, cook the pancetta with a little bit of olive oil until it releases some fat and begins to brown, about 3-5 minutes. Add the Brussels sprouts and lower the heat to medium for an additional 10 minutes, stirring every few minutes. Add the heavy cream, salt and pepper. When the mixture begins to bubble, reduce heat to medium-low and simmer until the cream thickens, about 10 minutes, stirring frequently. Once the sprouts are to the tenderness you desire, add the cheese and serve.
serves 4-6