Okay, how many of you don’t like brussels sprouts? I know a lot of people who don’t and are not willing to try them. I personally love them and think that if you don’t like them- it means you haven’t eaten the right dish.

This is the dish you need to try if you are not a fan of brussels sprouts.

We cook them for Thanksgiving every year. I like them a lot and always wonder why I don’t make them more often.

This recipe I came up with, is similar to what we have been eating on Thanksgiving for a few years now. We come up with a new menu every year but end up making the same brussels sprouts.

I wasn’t able to find the exact recipe so I came up with this dish from my memory. It is very simple to make and it can be done in two steps- making it easy for the big meal. I first roasted them- it takes all of 20 minutes to do.

I then made a mixture of garlic, pancetta, walnuts and cream. I cooked the sauce for a few minutes and then added the roasted brussels sprouts. At the very end, right before serving- I sprinkled fresh basil.

This will be the best brussels sprout dish you will ever have- really, I mean it. Please try it, even if they are not your favorite.

• 1 pound brussels sprouts, cut in half if they are large and the first layer taken off
• 1 tablespoon extra virgin olive oil
• Salt
• Pepper

Preheat oven to 400 degrees F. Will serve 4 people. Recipe can be doubled.

Place the brussel sprouts on a lined cookie sheet. Drizzle the olive oil, salt and pepper. Mix well with fingers and roast till the sprouts are golden brown and soft- about 20 minutes. At this point, they can be taken out and cooled off and refrigerated up to overnight. The next steps can be done the next day right before serving.

• 1/3 cup diced pancetta
• 2 teaspoons extra virgin olive oil
• 2 cloves garlic, minced
• ½ cup chopped walnuts
• ½ cup cream
• 1 cup basil chopped

In a large frying pan, heat the pancetta and add the olive oil. Saute for 2-3 minutes on medium high heat. Add the walnuts and garlic and continue to sauté for another 2-3 minutes. Add the cream and the brussel sprouts and mix well. Saute on medium heat for 2-3 minutes and add the chopped basil- right before serving.