Balsamic Glazed Brussel Sprouts w/ Pancetta

Crispy, savory, and just the right amount of sweetness. Roasted sprouts, crispy pancetta, and a balsamic glaze that’s pure magic. Ready in under 30 minutes and perfect for any occasion.

Prep List

• Brussel sprouts x 1 lb, root removed, halved

• Pancetta x 4 oz, diced

• Balsamic vinegar x 1/4 cup

• Olive oil x 1/2 tbsp

• Kosher salt to taste

• Freshly ground black pepper to taste

• Butter x 1 tbsp

• Flaky salt to taste

Recipe

• Preheat oven to 400F

• Toss your halved brussel sprouts w/ olive oil and a pinch of salt, set aside

• Heat medium size cast iron over medium heat, add pancetta and cook until golden brown and crisp (10-12min), remove pancetta to paper towel lined plate, reserving the fat in the pan.

• To the pan add brussel sprouts flat side down and cook until that side is browned. Flip and transfer the pan to the oven and cook 10-15min until the other side is golden brown. When done, remove pan from oven and transfer brussels to paper towel lined plate.

• Return the pan to medium-high heat. Add vinegar and a few grinds of pepper then bring to a boil and cook (around 2 min) until reaching a light syrup and reduced to about 2 tbsp.

• Reduce heat to low, add butter and stir until melted. Return sprouts and pancetta to the pan and toss to coat with sauce. Finish with shaky salt and freshly ground black pepper.