Brussels Sprouts with Pancetta & Balsamic Vinegar

Brussels sprouts are an essential part of my Thanksgiving weekend menu because my mom and mother-in-law are here to gobble them up with me. ūüôā In this dish, they are sweetened- and darkened- with balsamic vinegar.

This recipe was adapted from The New York Times, contributed by Amanda Hesser. I significantly reduced the amount of breadcrumb topping. It was a nice side dish to serve on Thanksgiving because it comes together quickly and requires minimal oven time.

Yield: 6 to 8 servings

  • 1/2¬†cup bread crumbs, preferably fresh
  • 1 tsp thyme leaves
  • 4¬†T¬†extra virgin olive oil
  • 4¬†T¬†unsalted butter
  • 2¬†lbs baby Brussels sprouts, washed and trimmed (cut larger ones in two)(I used an entire stalk of sprouts)
  • coarse salt and freshly ground black pepper
  • 6 ounces pancetta in small dice (about 1 1/2 cups)
  • 3¬†T¬†minced shallots
  • 1¬†T¬†minced garlic
  • 1/2 cup balsamic vinegar
  • 1/2 cup veal stock or rich chicken broth, more if needed
  • 2¬†T¬†chopped parsley, for garnish
  1. Heat oven to 350 degrees, preferably on convection.
  2. In a bowl, mix bread crumbs and thyme with 2T olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
  3. Heat butter and remaining 2 T olive oil in a large skillet over medium-high heat until foamy.
  4. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
  5. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
  6. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
  7. 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.
  8. Taste, adjusting seasoning if necessary.
  9. Transfer to a warm serving bowl and scatter bread crumbs and chopped parsley on top.

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