Balsamic Glazed Brussels Sprouts with Pancetta

Balsamic Glazed Brussels Sprouts with Pancetta
Photo by Scott Phillips


  • 10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
  • Freshly ground black pepper
  • Kosher salt
  • ¼ cup balsamic vinegar
  • 1 to 2 Tbs. extra-virgin olive oil
  • 2 oz. pancetta, cut into ¼-inch dice (about ½ cup)
  • 2 Tbs. unsalted butter

In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil 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 fat behind. You should have about 2 ...

View full recipe at Fine Cooking


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