This quick cooking side dish is perfect for Thanksgiving or any other large holiday meal because it is prepared on the stove top when the oven is often too busy for another pan.
This recipe was adapted from The New York Times, contributed by Suzanne Goin. According to the Times, braised vegetables are a hallmark of Goin’s cuisine. It was described as a “marvelously flavorful dish, rich with garlic and salty pancetta.” A keeper! I completely agree. Simple and perfect.
Yield: Serves 6 to 8
Time: 30 minutes
- 1 ½ cups fresh bread crumbs (I used prepared bread crumbs)
- 2 teaspoons thyme leaves
- 6 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
- coarse salt and freshly ground black pepper
- 8 ounces pancetta in small dice (1 1/2 cups)
- 3 tablespoons minced shallots, more to taste
- 1 tablespoon minced garlic
- ½ cup balsamic vinegar
- ½ cup veal stock or rich chicken broth, more if needed
- 2 tablespoons chopped parsley
- Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. (I substituted prepared bread crumbs.)
- Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy.
- Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
- Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
- Reduce heat, 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 10 minutes; add more stock if needed.
- Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top. (We had bread crumbs on the side.)
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