Though sold year round, brussels sprouts are at their best after the first frost. (Near the holidays, you can sometimes find them still on the stalk.) Diced pancetta and balsamic vinegar make these an unforgettable side dish. Another plus? The sprouts can be braised on the stovetop, freeing up valuable real estate in your oven.
- 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in half)
- Salt and pepper
- 6 ounces pancetta in small dice (1 1/2 cups)
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup balsamic vinegar
- 1/2 cup rich chicken broth, plus more if needed
- 2 tablespoons chopped flat-leaf parsley
Heat the oven to 350°F.
Heat the butter and olive oil in a large skillet over medium-high heat until foamy. Add the brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add the diced pancetta, and sauté, tossing frequently, until the sprouts
are well browned and softened slightly and the pancetta is crisp, about 10 minutes more.
Reduce the heat. Add the shallots and garlic and sauté until fragrant, 2 minutes. gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Increase the heat to high, add the balsamic vinegar and stock, and cook, tossing frequently, until the sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting the seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl.
Serves 6 to 8 — Recipe from cooking.nytimes.com