Brussels Sprouts with Pancetta

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Giada makes me like brussels sprouts!

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Very good, and went VERY well at Thanksgiving dinner with Giada's Ciabatta Stuffing with pancetta.

My only observation was that it was a bit salty, so I would even go with salt-free vegetable broth instead of low-salt chicken broth.

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These are excellent. So much flavor. I made these today for Thanksgiving and got rave reviews. Only changes I made were cutting the salt and pepper in half, there is so much good flavor from the pancetta that you almost don't need to add any extra. I think the amounts in the recipe would have been overkill. A must try! They are delicious and addictive!

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These were, without a doubt, the best Brussels sprouts I've ever had. I served them along with Emeril's bourbon mashed sweet potatoes as sides to my Virginia ham. It was truly a Thanksgiving sensory overload of the very best kind. As "Aunt Raffy" always says, "Good job, Giada". And thanks!!

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This recipe allowed brussel sprouts to make a return engagement at our Thanksgiving feast. Even good as leftovers.

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I have always loved brussel sprouts, but this is over the top.This will make a great last minute dish for any occasion.

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This is very nice but the contribution of the pancetta is overpowered by the sprouts. I'd probably double the amount of pancetta and garlic. This is something we'll make often in the fall.

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This is a great and easy side dish. The kids even love it.

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I ALMOST made this for thanksgiving...thank goodness I tested this recipe! It was awful! Partly because brussel sprouts are so bitter, you definitely need to cut them in half to soak the flavor. I followed her recipe word by word and only the outside leaves had flavor in them! And using bacon w/ garlic (WITHOUT oil would give it SO much more flavor than pancetta.

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This is a rich and flavorful way to cook brussel sprouts, perfect for the holidays. My family couldnt get enough of them.