Prep 10 mins
Cook 30 mins
If you love Brussel's Sprouts...these are awesome! I got this recipe from my sister-in-law, and it's delicious.
- 56.69 g pancetta, cut into 1/4 inch dice
- 14.79-29.58 ml extra virgin olive oil
- 18 medium Brussels sprouts, trimmed and halved
- 59.14 ml balsamic vinegar
- fresh ground black pepper
- 29.58 ml butter
- In 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.
- Put 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.
- 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, add butter, and stir till melted.
- Return 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.
I absolutely love brussels sprouts and I really loved them prepared this way. Te balsamic vinegar glaze went very well with the pancetta flavor. This was easy to make and a nice change from steaming or roasting sprouts. Thanx for posting!
I've never met a Brussels sprout I didn't like, and this recipe was no exception. Very tasty! Thanks for posting. Made for PAC Spring 2010.