Pancetta & Balsamic Glazed Brussels Sprouts
An instant crowd-pleaser!
Yields 4 servings
Ingredients
24 oz brussels sprouts
4 oz pancetta (or sub bacon)
3 medium-sized cloves of garlic
½ cup balsamic vinegar
2 Tbsp brown sugar
1 tsp kosher salt
½ tsp fresh cracked pepper
⅓ cup bacon fat (if you have it stored)
Parmesan cheese (optional)
Instructions
Arrange an oven rack in the middle of your oven. Preheat to 415°F.
Chop 3 oz of pancetta into quarter-inch pieces.
Heat a non-stick pan on medium-high. Add the pancetta to the pan and cook until slightly browned and crispy and the fat has melted.
Remove the cooked pancetta from the pan with a slotted spoon and place it in a small bowl, reserving the liquid fat in the pan. Set the cooked pancetta aside.
Wash and dry the 24 oz brussels sprouts. Cut off the stems and remove any bad leaves. Cut in half lengthwise. If you have large brussels sprouts, cut each half into thirds lengthwise or halves if they are small. The pieces should all be around ¼ inch wide.
Add a handful of the brussels sprouts to the pan with the pancetta fat and stir to coat.
If you have reserved bacon fat, measure out about ⅓ cup of bacon fat (you can substitute with olive oil) into a small bowl and microwave on medium power for about 30 seconds or until melted.
Line a rimmed baking sheet with foil and drizzle with olive oil. Place all of the brussels sprouts on the baking sheet.
Peel and finely chop or press 3 cloves of garlic and evenly disperse over the brussels sprouts.
Pour the melted bacon fat over the brussels sprouts along with another drizzle of olive oil. Season with 1 tsp salt and ½ tsp of fresh cracked pepper. Using your hands, toss the brussels sprouts to combine.
Roast for 18 minutes or until deeply browned. Rotate the baking sheet halfway through.
Meanwhile, heat a small saucepan on high heat. Add ½ cup of balsamic vinegar and 2 Tbsp brown sugar to the pan. Stir to combine and bring to a boil.
Once the mixture is boiling, lower the heat to maintain a simmer. Simmer for 15 to 18 minutes or until the mixture has thickened and decreased in volume by half.
Remove the brussels sprouts from the oven and allow them to cool on the baking sheet for about 3 minutes.
Add half of the brussels sprouts to a medium bowl and drizzle with the balsamic glaze and half of the pancetta. Stir to combine. Add the other half of the brussels sprouts to the bowl and again drizzle with the glaze and half of the remaining pancetta. Stir to combine. Add the remaining pancetta on top as a garnish and finely grate parmesan over top (optional).
You may not use all of the glaze as you are adding to your liking.
