Brussels sprouts have always been one of the most feared vegetables among kids and it’s usually because they’ve only tried one version at home: boiled to a miserable soggy, mushy mess, with no flavour at all. Thankfully in recent years chefs have been doing this vegetable justice, browning the leaves to give them a crispy crunch, adding accoutrements like nuts and maple syrup, and pairing the otherwise bland vegetable with a bit of fat from umami bombs like bacon and cheese.

Here’s an easy way to serve up this cruciferous vegetable that’s loaded with vitamins K and C. Yes, it uses a bit of pancetta and butter, so it’ll never be as healthy as just steaming them, but then again, would you rather eat them without any flavour?

If you have a bit more time on your hands, you can also roast Brussels sprouts for 30-40 minutes at 400°F after tossing them in a light coat of olive oil. But below is the quicker version perfect for a weeknight dinner.

BrusselsSproutsPlate

Brussels Sprouts with Pancetta and Parmesan

Ingredients:
(serves 4 as a side dish or 2 as a main)

1 pound (4 cups) Brussels sprouts, washed, trimmed, and halved
1/3 cups pancetta cubes
1 1/2 tsp unsalted butter
2 tsp maple syrup
Salt and pepper, to taste
Parmesan cheese, for garnish

BrusselsSprouts

Directions:
1. In a pot of salted boiling water, blanch the Brussels sprouts for 2-3 minutes. Drain and rinse with cold water.
2. In a pan over medium heat, melt the butter. When it starts to brown, add the Brussels sprouts and stir occasionally. Continue cooking until the sprouts start to brown, 6-8 minutes.
3. Add the pancetta and cook until they start to brown and crisp up, 3-4 minutes. Pour in the maple syrup and gently toss. Season with salt and pepper.
4. Pour into a serving dish and grate a bit of parmesan cheese on top. Serve immediately.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.