Brussels Sprouts With Pancetta
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups fresh bread crumbs
- 2teaspoons thyme leaves
- 6tablespoons extra virgin olive oil
- 4tablespoons unsalted butter
- 2pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
- Salt and pepper
- 6ounces pancetta in small dice (1½ cups)
- 3tablespoons minced shallots
- 1tablespoon minced garlic
- ½cup balsamic vinegar
- ½cup veal stock or rich chicken broth, more if needed
- 2tablespoons chopped parsley
Nutritional analysis per serving (8 servings)
316 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with ¼ cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Any opinions on making this a day ahead and reheating? Thinking I might just blanch the sprouts, sauté the shallot, pancetta, etc and toss all together, except the crumb topping; then reheat, covered, in the oven while the turkey rests. Stove burners will be a bit of a premium.
Early in the day I made the bread crumbs, roasted the sprouts until well caramelized, and sautéd pancetta/shallots etc. Only in the last 10 minutes did I go to step 3, put it all together with the stock and vinegar. It made a decadent side dish, easy to finish off at the last minute.
Do-ahead suggestion: Render the pancetta w/garlic and shallots; remove the mixture, then toss the sprouts in the rendered oil/butter/pancetta fat w/a little s&p; then roast part-way in a 350° oven. Before serving, combine the sprouts and pancetta and finish roasting to crisp up; then garnish, etc. (For bread crumbs, I happen to live in an Italian-centric area, where bakery-made pepper biscuits are a staple. They make GREAt breadcrumbs when pulsed in a food processor.)
I recommend putting in the pancetta same time as the Brussels sprouts.
Delicious I found the cook times to be a little long and I needed less liquid but perhaps it was the pan I used. I skipped the breadcrumbs this time and didn’t miss them.
For the cook looking for kosher variation I’d say — duck fat. How could you go wrong
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