I know, I know. I have a lot of brussel recipes on here… but that’s because all of us like brussel sprouts… and that doesn’t always happen around here.

If the kids will all eat the same veggie, you better believe I’m making it, and often.

This is a grilled version, using my lodge open cast iron grill pan, starts with some crispy panchetta and ends with a whole lot of freshly grated parm.

Ingredients:

avocado spray

5 oz cubed panchetta

2 lbs brussel sprouts, halved

1 large shallot, peeled, halved, and thinly sliced

4 Tbsp evoo

4 Tbsp cherry vinegar

1/2 cup shredded parmesan cheese

Directions:

Heat grill to medium high.

Spray a grill pan with avocado oil.

Add panchetta to the pan, and cook for 5 minutes.

Toss shallots and brussels with evoo. Add to pan.

Grill for 20 minutes, stirring occasionally.

Remove pan from grill.

Toss with vinegar and parm before serving.