Nick Pellegrino's Balsamic Glazed Brussel Sprouts w/Pancetta - WSMV News 4

Nick Pellegrino's Balsamic Glazed Brussel Sprouts w/Pancetta

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

1 to 2 tbsp extra virgin olive oil

3 medium garlic cloves pealed and smashed

1 lb of Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core

1/4 cup balsamic vinegar

2 tbsp unsalted butter

Freshly ground black pepper

Kosher salt to taste

In a heavy straight-sided sauté pan set over medium-low heat, slowly cook the pancetta in 1 tbsp of the oil until golden and crisp all over, about 10 to 15 minutes. With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. Add remainder of olive oil to pan. Have ¼ cup water ready. Put the pan over medium-high heat and arrange the cut sprouts flat side down in a single layer. Add garlic to pan. Cook undisturbed until nicely browned, about 3-5 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. When water evaporates, deglaze pan with balsamic vinegar. Let cook for another minute till vinegar has reduced some. Return pancetta to pan with butter and remove from heat. Stir sprouts in pan to coat with glaze and serve.

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