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.