Forget everything you thought you knew about Brussels sprouts! This mouthwatering recipe transforms these often-maligned little green gems into a culinary masterpiece that will have your dinner guests begging for seconds. By combining the crispy richness of pancetta, the caramelized depth of perfectly seared sprouts, and a tangy balsamic glaze, we're about to turn these humble vegetables into the star of your next meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 4 oz pancetta, diced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold water. Trim the stem ends and remove any yellow or discolored outer leaves. Cut each sprout in half lengthwise to ensure even cooking and better caramelization.
- Place a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the diced pancetta and cook slowly, stirring occasionally, until the pancetta becomes crisp and releases its fat, approximately 5-6 minutes.
- Using a slotted spoon, remove the crispy pancetta from the pan and set aside on a paper towel-lined plate. Leave the rendered pancetta fat in the skillet.
- In the same skillet with pancetta fat, add olive oil and increase heat to high. Carefully place the halved Brussels sprouts cut-side down in a single layer, ensuring they are not overcrowded.
- Allow the Brussels sprouts to cook undisturbed for 6-8 minutes, developing a deep golden-brown caramelization on the cut side. This will create a rich, nutty flavor.
- Flip the Brussels sprouts and cook for an additional 3-4 minutes until they are tender but still retain a slight crunch. Season generously with salt and freshly ground black pepper.
- Drizzle balsamic vinegar over the Brussels sprouts, allowing it to sizzle and slightly reduce, creating a glossy and tangy coating.
- Return the crispy pancetta to the pan and toss gently to combine all ingredients, ensuring even distribution of flavors.
- Transfer the Brussels sprouts to a serving dish, making sure to scrape all the delicious browned bits from the pan. Serve immediately while hot and crispy.
Tips
- Choose Fresh: Select Brussels sprouts that are firm, compact, and vibrant green with no yellow leaves.
- Don't Overcrowd: When searing, make sure sprouts are in a single layer to achieve that perfect golden-brown caramelization.
- High Heat is Key: Use a heavy-bottomed skillet and high heat to get those crispy, beautifully browned edges.
- Salt and Pepper Generously: Season at multiple stages for maximum flavor development.
- Pancetta Precision: Cook pancetta slowly to render its fat and create crispy bits that add incredible texture.
- Balsamic Brilliance: Add vinegar at the end to prevent burning and create a glossy, tangy finish.
- Serve Immediately: These sprouts are best enjoyed hot and crispy right out of the pan.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 2g
Protein: 7g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 25mg
