Brussels Sprouts With Apples, Pancetta, and Smoked Cheddar

• 1 lb Brussels sprout, fresh, cut in half, yellow leaves removed
• 1 large granny smith apple, cored and julienned
• 1 small white onion, julienned
• 1 garlic clove, minced
• 6 ounces pancetta, cut into small pieces
• 12 cup heavy cream
• 14 cup white smoked cheddar cheese
• 14 cup yellow smoked cheddar cheese
• 1 teaspoon kosher salt
• 1 pinch nutmeg, freshly ground

1. Purchases the freshest Brussels Sprout possible and opt for the smaller ones.
2. I find that the smaller ones are less bitter in flavor.
3. Bring a large pot of salted water to a boil and add Brussels Sprouts.
4. Cook for about 5 minutes, or until tender.
5. In a large pan, fry the Pancetta until crisp.
6. Remove from pan and blot in paper towels.
7. Leave the fat in the pan and add onions.
8. Cook at medium heat for about 3-4 minutes or until the onion is translucent.
9. Add apple and 1 teaspoon salt.
10. Cook for another minute.
11. Add the Brussels Sprouts, garlic, and cream.
12. Cook for another 2-3 minutes until the sprouts are heated through.
13. Remove from heat and stir in the cheese, nutmeg, and pancetta.
14. Serve immediately or save in refrigerator for 1-2 days.
15. It can be re-heated in a 350 degree oven in a casserole dish covered in foil.

brussels, granny smith apple, white onion, garlic, pancetta, heavy cream, white smoked cheddar cheese, yellow smoked cheddar cheese, kosher salt, nutmeg

Taken from www.food.com/recipe/brussels-sprouts-with-apples-pancetta-and-smoked-cheddar-402074 (may not work)