Balsamic Glazed Brussels Sprouts with Pancetta

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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

1 to 2 tablespoons extra-virgin olive oil

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

1/4 cup balsamic vinegar

Freshly ground black pepper

2 tablespoons unsalted butter

Kosher salt

Directions

  1. Heat the pancetta and 1 tablespoon of the oil in a heavy 10-inch straight-sided saute pan over medium-low heat 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 drippings in the pan.
  2. You should have about 2 tablespoons of drippings left in the pan; if not, add the remaining tablespoon of oil. Measure out 1/2 cup water and set aside. Put the pan over medium-high heat and arrange the sprouts cut-side down in a single layer. Cook until nicely browned, 2 to 3 minutes. 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 become tender, add more water 1/4 cup at a time.) Transfer the sprouts to a plate with a slotted spoon.
  3. Return the pan to medium-high heat. (It is fine if any water remains; it will boil off with the vinegar.) Add the vinegar and a few grinds of pepper and boil the vinegar until lightly syrupy and reduced to about 2 tablespoons, about 2 minutes. Reduce the heat to low, add the butter and stir until melted. Return the sprouts and pancetta to the pan and toss to evenly coat with the sauce. Season with salt and more pepper.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.