Prep 30 mins
Cook 20 mins
For those of us Brussels Sprouts lovers, these are excellent and easy. I got this recipe from my sister in law...I think it's from Fine Living. Great side dish.
- 2 ounces pancetta, cut into 1/4 inch dice
- 1 -2 tablespoon extra virgin olive oil
- 10 ounces Brussels sprouts (about 18 medium, trimmed and halved)
- 1⁄4 cup balsamic vinegar
- fresh ground black pepper
- 2 tablespoons butter
- In a heavy 10 inch saute pan, set over medium low heat, slowly cook pancetta in 1 tablespoons olive oil until golden and crisp all over. About 15 minutes. With slotted spoon, transfer pancetta to a plate lined with a paper towel, leaving fat in pan. You should have about 2 Tbsps. of fat remaining, if not add remaining 1 tablespoons oil to pan. 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 water to the pan, cover immediately and simmer until the sprouts are tender. If water evaporates before sroupts are tender, add more water, 1/4 cup at a time. With a slotted spoon, transfer sprouts to a bowl. Return pan to medium high heat, and if any water remains, let it boil off.
- Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps., and looks syrupy. About 2 minutes. Reduce heat to low, and add butter, and stir until it's melted. Return sprouts and pancetta to the pan and swirl and shake the pan until the sprouts are evenly coated. Season with salt and more pepper, and serve.
I served these Brussel spouts at our Thanksgiving dinner. I didn't have the pancetta, but some diced baked ham did the trick. This recipe was easy to prepare on a day that didn't need another complicated recipe. Even the avowed sprout haters were impressed. A welcome addition to the mandatory cream soup casseroles.