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Balsamic-Glazed Brussel Sprouts con Pancetta


Suzanne Goin's Lucques is across the street from my showroom and while it would be an arm and a leg to eat there for lunch once, let alone every day, the smells that waft across Melrose Avenue are enough to satiate my empty belly and wallet.

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Rate this recipe 4.6/5 (14 Votes)


  • 1 lb. small brussel sprouts, washed and trimmed
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. unsalted butter
  • Kosher salt
  • Freshly ground pepper
  • 1/4 lb. pancetta
  • 2 tbsp. finely diced shallots
  • 1 tbsp. minced garlic
  • 1/4 cup balsamic vinegar
  • 1 cup chicken stock


Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

Pat brussels sprouts dry. If larger than 1" in diameter, cut in half lengthwise.

Heat a large, deep skillet over high heat for 2 minutes. Add olive oil and butter; heat 1 minute. Add sprouts; season with salt and pepper as desired. Cook, stirring and shaking occasionally, 2-3 minutes until sprouts are browned. Reduce heat to medium; cook 3-4 minutes until sprouts begin to soften.

Add pancetta and cook, stirring occasionally, 1-2 minutes until pancetta starts to crisp. Stir in shallots and garlic; cook, stirring occasionally for 1 minute. Add vinegar; cook until liquid reduces to 2 TBSP. Add stock; cook stirring and shaking often, until liquid reduces to 4 tbsp and sprouts are glazed. Add 1 to 2 tbsp. of water, if necessary.


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