Monday, December 1, 2014

Caramelized Honey Balsamic Brussels Sprouts with Pancetta



Wow December already! November flew by. Time to go into full swing Christmas mode. I hope you all had a wonderful holiday. If you follow me here you may have seen that right before Thanksgiving my lovely farmer friends gave us and abundance of fresh cut winter veggies. There was so many I had to give a ton away! Thankfully I had not gone shopping for Thanksgiving yet. So needless to say we had a smorgasbord of veggie sides for Turkey day. One dish included these. I make them every year but this year I decided to change things up a bit.



My dad insists I make them for him every holiday. So each holiday I try and change things up a bit. These lil bad boys were so dang good. I mean just read the ingredients in the name. I don't know about you but that would surely have me calling. The salty pancetta, sweet caramelized baby brussels and the zing of the balsamic are a match made in heaven. I even use this same balsamic recipe for caprese salad. It's a-ma-zing! So for your next holiday gathering or even just dinner one night give these lil guys a try!

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Ingredients
2 ounces pancetta, cut into 1/4-inch dice (about 1/2 cup)

1 tablespoon extra-virgin olive oil

20 medium brussels sprouts, trimmed and cut in half

1/4 cup balsamic vinegar

2 tablespoons honey

Freshly ground black pepper

2 tablespoons unsalted butter

Kosher salt

Directions
In a small sauce pan, heat 1/4 cup balsamic vinegar and 2 tablespoons of honey. Mix and bring to a simmer until it reduces down by 3/4.

Heat the pancetta and 1 tablespoon of the oil in a heavy 10-inch saute or saute pan over medium-low heat until golden and crisp all over, 10 to 15 minutes. With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the drippings in the pan.

Lay the halved brussels sprouts, cut side down in the skillet. Once all of the brussels sprouts are in, reduce the heat to medium and place the lid over the pan. The steam will help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.

Add the pancetta back into the skillet, stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper to taste.

Add the balsamic and honey mixture, finish with the butter stir and serve hot.
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16 comments :

  1. These brussel sprouts look awesome! Delicious and full of flavor, this takes brussel sprouts to a new level of tastiness...thanks for sharing!

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  2. Ermagerd those look AMAZING. I love brussels sprouts so much (my kids not so much) and I don't know why it never occurred to me to throw bacon in with them - YUM! Found your post from linking over from the Wednesday Whatsits link party & I'm so glad I did :-)

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  3. We definitely need to try these! We love brussels sprouts here! Your recipe looks wonderful! Thank you for sharing it with us at Foodie Fridays...pinning and spreading some foodie love around for you! Hope you will be joining us for the party again tonight!

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  4. I love Brussels sprouts. They look like mini cabbages but they totes have a flavor all of their own. These look fabulous!! #onthemenu Thank you for linking up with #FooddieFridays this week!

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  5. Congratulations! This post is going to be featured over at Diana Rambles tomorrow and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Recommended on G+. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!

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  6. Confession: I've never had a brussel sprout. For this recipe to be my first would sort of be like having your first home run come in the World Series, right? I could dig that.

    *Glad to have found you through the Foodie Friday linkup!

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  7. Okay Rina. We need to have a chat about these Brussels Sprouts. I got assigned to bring a vegetable side dish for Christmas dinner. I've never had a Brussels Sprout. I've been wanting to try them though. They're like little cabbages, right? I need the push. What's the deal with them?

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    Replies
    1. Hey Julie! Go for it give them a try. They are just like little cabbages but a tad sweeter. You will love them!

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  8. Where does the butter fit into the recipe? Don't see it anywhere? Do you cook the sprouts in the pancetta drippings? Thanks.

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