These pancetta balsamic brussels are the perfect side dish for Thanksgiving or for dinner anytime! They are loaded with flavor, a little caramelized, and have the best salty addition from the pancetta. I always thought brussels sprouts were gross growing up, but that’s because I ate them boiled so I wouldn’t eat them. Add a little fat and seasoning to something & boom, they are transformed. This recipe is by far one of my favorite ways to enjoy them.
What you need to make pancetta balsamic brussels sprouts + substitutions:
- Brussels sprouts- I love brussels sprouts! They are one of my favorite vegetables in the fall/ winter. Whenever they’re on a menu at a restaurant, I feel like I have to try them! Make sure to cut the ends off and then slice your brussels in half. You could also use shredded brussels sprouts if you’d like.
- Pancetta- Pancetta is just so dang good. You could easily use bacon if you prefer, but the pancetta is just delicious!
- Fresh garlic- We use using fresh garlic whenever we can. It just really gets the flavor into the dish. However, you can use garlic powder if you’d like for these pancetta balsamic brussels sprouts.
- Balsamic vinegar- The balsamic adds a richness, sweetness, and the best flavor addition to this dish!
- Grass-fed butter- Whenever we cook with butter, we always use Kerrygold. It’s hands down our favorite! We buy it from Costco so we can get a good price! The butter really adds a nice caramelization the the brussels. It gives it the nice browned sides and everything is better with butter.
- Olive oil- We use olive oil for everything! I mean it’s just the best and adds so much flavor to the brussels sprouts!
If you love this, you may also love:
- Air Fried Sweet Potato Wedges with Sriracha Dipping Sauce
- Baked Brie with Fig Jam
- Bacon Gouda Mac & Cheese
Alright, let’s get to making the recipe! Enjoy!
Pancetta Balsamic Brussels Sprouts
These pancetta balsamic brussels are the perfect side dish for Thanksgiving or for dinner anytime! They loaded with flavor, a little caramelized, and have the best salty addition from the pancetta. I always thought brussels sprouts were gross growing up, but that's because I ate them boiled so I wouldn't eat them. Add a little fat and seasoning to something & boom, they are transformed. This recipe is by far one of my favorite ways to enjoy them.
Servings: 4
Ingredients
- 24 oz bag of brussels sprouts cut off ends & sliced lengthwise
- ¼ cup thick cut pancetta chopped into cubes
- 4 garlic cloves chopped
- 1½ tbsp balsamic vinegar
- ½ tbsp grass-fed butter
- 1-2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Heat skillet with a drizzle of olive oil. Add in chopped pancetta. Cook until browned on medium high heat. Remove from pan and set aside.
- In the same pan, add in about 1 tbsp olive oil. Add in the garlic and saute for about a minute. Then pour in the brussels sprouts. Cook until tender. Season with sea salt and pepper.
- Add the butter to the pan. You want them to start browning on the sides so cook until the brussels start doing that.
- Next, add back in pancetta. Stir everything together until combined and let cook for a few minutes. Pour in your balsamic vinegar and reduce heat to simmer. Let marinade together for a few minutes. It's done!
- Use as a side dish for Thanksgiving. Or pair with some meat and carbs to have for dinner. Enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 3-4 days.
