1/2 Photos of Brussels Sprouts in a Balsamic Glaze With Pancetta
Mary Close's Note:
If you love Brussel's Sprouts...these are awesome! I got this recipe from my sister-in-law, and it's delicious.
My Private Note
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- 1In a heavy 10 inch saute pan set over medium low heat, slowly cook pancetta in 1 Tbsp olive oil until golden and crispy, 10 to 15 minutes. Remove pancetta to a plate lined with paper towels, leaving fat in pan. There should be about 2 tbsps. of fat left in pan. If not, add remaining 1 tbsp of olive oil. Have ready 1/2 cup water.
- 2Put the pan over medium high heat, and arrange Brussel's 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 pan, cover immediately and simmer until the sprouts are are tender when poked, about 3 minutes. (If water evaporates before sprouts are tender add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a bowl.
- 3Return 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, add butter, and stir till melted.
- 4Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with sauce. Season to taste with salt and more pepper. Serve.
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Nutritional Facts for Brussels Sprouts in a Balsamic Glaze With Pancetta
Serving Size: 1 (80 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 128.7
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 4.2 g
- Cholesterol 15.2 mg
- Sodium 74.2 mg
- Total Carbohydrate 9.4 g
- Dietary Fiber 2.4 g
- Sugars 4.0 g
- Protein 2.5 g
The following items or measurements are not included: