Brussels Sprouts with Pancetta and Tomatoes

In my ongoing quest to unlock the beauty of the brussels sprout to more people, I concocted this recipe. My husband, who HATES them, actually ate it and said he would eat it again in the future. My dinner guest, who was also not a fan of the brussels sprout, ate 3 helpings of this! So give it a try -- you never know who will like this!

1 lb. fresh brussels spouts (if they're not fresh, don't even bother)
2 tbsp. extra virgin olive oil
1-2 ounces pancetta (or bacon) diced
2 cloves garlic, minced
1 medium tomato, chopped into bite-sized pieces
pinch salt
pinch fresh cracked black pepper
1/2 tsp fresh dill (finely chopped)

Saute the pancetta or bacon in olive oil until browned and crisp. If you use bacon, try for center cut to minimize extra fat, and drain off all but a tablespoon or so of the fat.

While this is sauteeing, cut the stems off the sprouts, remove a few outer leaves, and then cut them into thin slices -- about 4-5 per sprout. Scatter these in the pan with all the other ingredients except the tomatoes. Toss them to thoroughly coat in the remaining oil and saute for about 5 minutes, stirring a few times. Cook over medium heat.

Once they start to wilt and soften ever-so-slightly, toss in the tomatoes, cover the pan, and turn the heat down to low. Let them cook for another 5 minutes, toss them around, and then continue to cook to desired texture. I like them to still have a little bit of a bit to them and not be totally wilted.

You could even sprinkle with some grated cheese before serving if you want to add even more flavor. I guarantee they will be a hit!