my family has been making this recipe at Thanksgiving for as long as I can remember. I cook brussel sprouts for longer than most recipes recommend as I do not like them al dente but you can adjust the timing to your taste. —sweet enough
golden delicious apples (or granny smith if you prefer something more tart), peeled, cored, and thinly sliced
clean the sprouts by removing any damaged outer leaves and trimming off the stems. cut each sprout in half and then slice each half into thin slices. you want the sprouts to be in shreds. You could make you life easier and use the grater attachment of your food processor, but I still prefer my knife for this one. set the sprouts aside.
place two tablespoons of the butter, pancetta and shallots in a heavy pan, large enough for the rest of the ingredients to fit comfortably. place the pan on a medium heat and cook until the shallots start to become translucent and the pancetta just starts to brown.
pour the cream into the pan and add the nutmeg. heat the cream until it just about comes to a boil. simmer for about 10 minutes until the liquid starts to thicken slightly. In the meantime, saute the apples in the other two tablespoons of butter until they start to brown. set aside.
fold the sprouts into the cream mixture and cook on a medium heat, stirring from time to time so the mixture doesn't stick to the bottom of the pan. add salt and pepper to taste. you will want to cook this for 15 to 30 minutes, depending on how you like your brussel sprouts cooked. when it looks as though the sprouts are about five minutes from being done, fold in the apples and adjust the seasoning.