Sauteed Brussels Sprouts and (Italian) Bacon

They are all the rage right now, so why not jump on the Brussels Sprout train! Everyone knows someone who says 'I hate Brussels Sprouts', to which I immediately respond the following: 1. 'Have you ever tried them?' and 2. 'Try my recipe, and you will be in love'.  I have tested this on a family who never eats anything that resembles a veggie, and also on my own family who looked at me like I was nuts when I told them I was bringing B.Sprouts to the Thanksgiving table. You can thank me later. Ingredients:

• 2 thick slices pancetta (about 1/8" thick, from the deli counter), chopped
• 1 medium sweet yellow onion, sliced
• 2 cloves garlic, minced
• 1 lb brussels sprouts, chopped
• 1 Tbs. olive oil (just enough to coat the bottom of the pan)
• 3 Tbs. white wine
• Salt
• Pepper

1. Wash and core brussels sprouts. To core, slice each brussels sprout in half vertically through the stem (see above photo). Make a 'V' shaped cut to remove the core of each half, then continue julienne chop the remainder of the head. If you prefer to use the shredder attachment on your food processor, go ahead, otherwise get chopping! 2. Heat olive oil in a sauté pan over medium heat. Add garlic & onion and simmer until translucent. Add the pancetta to the pan, and incorporate into the onion and garlic mixture. Allow the pancetta to brown slightly, and then add the brussels sprouts. Mix ingredients thoroughly. 3. Add the white wine to deglaze the pan, scraping up all the brown bits.  Allow for alcohol to cook off (5 minutes).  Add a dash of salt and pepper (to taste).

4. Cover and allow to cook for 4-5 more minutes, until brussels sprouts have wilted. Continue to sauté for an additional minute or 2, and then remove from heat.5. Serve, and then serve seconds!