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.

Balsamic-Glazed Brussel Sprouts con Pancetta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. small brussel sprouts, washed and trimmed

  • 2

    tbsp. extra virgin olive oik

  • 2

    tbsp. unsalted butter

  • Kosher salt

  • Freshly ground pepper

  • ¼

    lb. pancetta

  • 2

    tbsp. finely diced shallots

  • 1

    tbsp. minced garlic

  • ¼

    cup balsamic vinegar

  • 1

    cup chicken stock

Directions

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.


Nutrition

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