Fancy Brussels Sprouts

Tuesday, November 13, 2012

Om nom nom - this dish has Thanksgiving dinner (or run of the mill Tuesday dinner) written all over it. 

Brussels Sprouts with Pancetta and Balsamic Syrup


½ pound pancetta (one thick slice), diced
1½ pounds Brussels sprouts, stems removed, halved
Olive oil
1 cup balsamic vinegar


Preheat the oven to 400ºF.
In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat.
Pour them onto a sheet pan and season them with salt and freshly cracked black pepper.
Roast the Brussels sprouts for 40 minutes.
While they're roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown. Set aside.
Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside.
Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine.
Transfer the mix to a serving platter and drizzle with the balsamic syrup.
Easy peasy, right? 
Image and recipe via


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