Recipe

Balsamic Glazed Brussels Sprouts With Pancetta Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year ago This simple one-pan preparation is long on flavor, thanks to the pancetta and balsamic vinegar. If pancetta is hard to come by, substitute two thick slices of bacon. Serves two to three. It also happens to be my wife's favorite vegetable. I love to s... More Prep:20m Cook:30m Servings:4	Trigger
	fantastic italian pancetta

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Fans

berry

momo_55gra

paulasue1

lacrenshaw

minitindel

juels

angelinaw

binky67

jimrug1

lunasea

luisascate

Ingredients

2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)

1 to 2 Tbs. extra-virgin olive oil

10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core

1/4 cup balsamic vinegar

Freshly ground black pepper

2 Tbs. unsalted butter

Kosher salt

Directions

In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.

With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind.

You should have about 2 Tbs. of fat in the pan; if not; add the remaining 1 Tbs. oil.

Have ready 1/2 cup water.

Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer.

Cook undisturbed until nicely browned, 2 to 3 minutes.

When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes.

(If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.

Return the pan to medium-high heat and if any water remains, let it boil off.

Add the balsamic vinegar and a few grinds of pepper.

Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes.

Reduce the heat to low, add the butter, and stir until melted.

Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce.

Season to taste with salt and more pepper and serve.

From Fine Cooking Magazine.

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Comments

momo_55grandma 1 year ago said:
This sounds delicous a must try {I love brussell sprouts thanks trigger high5

angelinaw 1 year ago said:
Yum!!! I love the flavor combinations! High five!

lacrenshaw 1 year ago said:
This could also be ED's wife's favorite preparation, michael! Can't wait to do this... five. Thanks!
Lorraine

minitindel 1 year ago said:
Whoaaaaaaa you have been a BUSY little Chef today hahahaha this sounds Fantastic I love the balsamic vinegar !!!!!!!!!!!going in my file of Chef Michaels recipes hahahaha
five plus

HUGS TINK

binky67 1 year ago said:
Yummy yum yum!!

chihuahua 1 year ago said:
You are so fortunate to have fresh and organic brussell sprouts. Pancetta and the sprouts sound like a great combination. My husband always makes a face when I serve this particular vegetable, but I happen to love them. Thanks again for yet another fantastic recipe.

Chichi

berry 1 year ago said:
Wow... if I am right these are Italian flavors, I think that Italian food is delicious and very simple to prepare, Michael.
You have wonderful recipes but you're like a chef Gourmet.

juels 1 year ago said:
Yummy recipe, Trigger! Love brussel sprouts and the vinegar and pancetta will really compliment the flavor!

lunasea 1 year ago said:
Oooh, one of my fave veggies, too - and the balsamic and pancetta adds make this a perfect dish - with loads of flavor. Uhhh, Michael - could you whip this up and attach some to an email? I'd appreciate it much, dear. High 5 and thanks! :)

jimrug1 1 year ago said:
Yummm!!! I can't think of a veggie dish that I would rather have at this moment. I love the taste of carmelized brussel sprouts. And the simple combo of pancetta and balsamic?? Nuff said.........;-)~~ Saving this in my permanent folder..... Jim

paulasue1 1 year ago said:
NOTHING BETTER THAN GROWING YOUR OWN FRESH VEGETABLES. WE HAVE A REAL HARD TIME GROWING THINGS WHERE I LIVE. OUR SOIL HAS NO NUTRIENTS IN IT, BUT LOTS OF SALT. MOST THINGS WILL BURN OR THE RABBITS AND PRARIE DOGS WILL GET TO THEM BEFORE THE PLANT CAN MATURE. WE LOVE BRUSSEL SPROUTS. THIS IS A NEW AND TASTY WAY TO SERVE THEM. THANKS
PAULA

luisascatering 9 months, 2 weeks ago said:
Great recipe. My favorite way to eat them :-)

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