Barbells and Biscuits: Paleo Brussel Sprouts and Pancetta

So, Brussel Sprouts can be super boring. Not this version of them. When I was in college and poor (not much has changed) I used to buy the steam in a bag brussel sprouts and just eat them like that. Now, I look back and I think wow how I loved eating boiled cardboard. Now that I am older and occasionally have an extra $10.00's, occasionally I said, this is the way I go for brussel sprouts. I'd honestly just eat these as an entire meal.

Oh, and by the way, Pancetta is a fancy name for Italian Bacon. It's fabulous, but not too cheap---around $5.00 for 3 ounces. I made this for Thanksgiving and was a dummy who went to the store the day before Thanksgiving. I couldn't find diced pancetta in Acme, and shoprite was out of the question since I drove around the parking lot for 20 minutes trying to find a spot, f that. So..I had to buy sliced pancetta and dice it myself. It's usually in the deli section with all of the meats and cheeses. Sometimes it's hanging in a display next to the pepperoni, prosciutto, and stuff. With that being said--if you can't find it, regular bacon works just as well.

Paleo Brussel Sprouts and Pancetta

Prep Time: 20 minutes

Cook Time: 25-30minutes

Serves: 3-4

Ingredients:

2 lbs Brussel Sprouts (or two bags)

2 Cloves Garlic

2 tablespoons olive oil

3-6 ounces Pancetta, diced preferably

Cocnut Oil or Cooking Spray

2 tsp salt

Directions:

1. Preheat the oven to 400 degrees and line a rimmed baking sheet with tin foil.

2. While the oven is preheating cut the stems off the brussel sprouts and cut in half.

3. Heat 1 tbsp of olive oil over medium high heat.

4. A pound at a time sautee the brussel sprouts for 5-7 minutes or until they become bright green. Throw one half spread out on the baking sheet and cook the other following the same above direction.