I can’t really take credit for any part of this recipe, but it was so good that I have to share it. Beth was poking around the Smitten Kitchen and found this recipe for brussel sprouts. Since I was raised correctly, I already had an appreciation for brussel sprouts that many people never share, and I set about making this recipe as soon as possible.
We had a few pounds of sprouts keeping cool in the garage, a big bag of shallots from my parent’s garden, and a bunch of Grocery Outlet miscut pancetta in the freezer, so all I really needed was a little time. Fortunately, Beth has an indoor herb garden, so I was covered there as well.
Balsamic-glazed Brussel Sprouts
- 1 cup fresh bread crumbs
- 2 tsp fresh thyme
- 2 tbsp olive oil + 1 tbsp or so
- 4 tbsp unsalted butter
- 2 lbs medium-sized brussel sprouts
- 1 1/2 cups pancetta, diced (6 oz)
- 3 tbsp shallots, minced
- 1 tbsp garlic, minced
- 1/2 cup balsamic vinegar
- 1 1/2 cups stock (I used homemade chicken)
- 2 tbsp parsley, chopped
Toast the bread crumbs in a 350 degree oven with thyme, a tablespoon or so of olive oil, and some salt and pepper. Trim and wash the sprouts.
Melt the butter with the rest of the olive oil in a large pan over medium heat. Add sprouts and sauté, stirring occasionally, until lightly browned (10 minutes). Add pancetta and sauté, stirring frequently, until sprouts are well browned and pancetta is crisp (10 minutes). Add shallots and garlic and sauté until fragrant (2 minutes).
Increase heat to high. Add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender (about 20 minutes- add more stock if necessary). Adjust seasonings and sprinkle with chopped parsley. Plate or transfer to serving bowl and top with bread crumbs. Serves 6 as a side dish.
(These bread crumbs really make the dish. Without them, it’s a bit cloying; with them, the salty-sweet sprouts are offset by a herbal crisp crunch that is just the perfect accent.)