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Thanksgiving Prep: Sauteed Brussels Sprouts with Pancetta and Balsamic Glaze

Posted on Nov 26, 2014 in Holidays, In The Store | 0 comments

brussels-sprouts-with-pancetta-2There’s something about a well seared brussels sprout at a Thanksgiving table that just does it for me.  These are such a great harvest vegetable and they are so easy to cook correctly.  I adore them with a salty pairing like we did here with pancetta.  Finishing the sprout with a drizzle of balsamic really gave them a nice sweetness that makes them a bulk eating joy. Seriously, you won’t want to share them.


This recipe is adapted slightly from Mark Bittman’s How to Cook Everything: 10th Anniversary Edition Sauteed Brussels Sprouts with Bacon.

Sauteed Brussels Sprouts with Pancetta and Balsamic Vinegar


Duralex bowls offer the perfect Mise-en-place vessels

6 oz Pancetta, coarsely chopped

1 pound Brussels Sprouts, trimmed and halved (or quartered, of they are bigger than a quarter)

2-3 TBs water

1 Tbs Balsamic Vinegar, we used a Pomegranate Balsamic but any sweeter one would do

Salt and Pepper to taste


Gently saute the pancetta in a skillet over medium-high heat until the fat is rendered out and it’s crispy – 5 to 10 minutes.


Add the brussels sprouts and water. Bring to a gentle simmer. Allow the sprouts to cook in the water for about 5 minutes until they are softened and most of the water is cooked off.


Drizzle the Balsamic over the sprouts as a glaze.

Serve warm.




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