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Balsamic Glazed Brussels Sprouts with Pancetta


Serves 2-3

This simple one-pan preparation is long on flavor, thanks to the pancetta and balsamic vinegar. If pancetta is hard to come by, substitute two thick slices of bacon.

  • 2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
  • 1 to 2 Tbs. extra-virgin olive oil
  • 10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
  • 1/4 cup balsamic vinegar
  • Freshly ground black pepper
  • 2 Tbs. unsalted butter
  • Kosher salt

In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil 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 fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 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. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.

Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.

nutrition information (per serving):
Size : based on three servings, Calories (kcal): 230, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 8, Protein (g): 5, Monounsaturated Fat (g): 8, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 1.5, Sodium (g): 520, Cholesterol (g): 35, Fiber (g): 3,

Photo: Scott Phillips

I made this as a starter to pizza night and it was delicious. People took seconds and thirds!

Frickin' delicious!

I sliced and browned the sprouts and then substituted chicken broth for the water. Also, I added a bit of white wine to deglaze after sauteeing the garlic and shallots. And definitely cook off the vinegar and sprinkle with just a hint of brown sugar. Perfect!

This is delicious as is, but is also a great basic way to prepare my favorite winter vegetable. Try using shredded sprouts (Trader Joe's has them). You can add onions or mushrooms (or not) and then use chicken or vegetable broth instead of water. Vary how long you fry the sprouts before adding the broth. Try leaving out the balsamic vinegar. Sprinkle with chopped chives, scallions or parsley before serving. If you are in a hurry, or don't want to use the oven, this method is hard to beat for flavor.

Fantastic! I added some sliced almonds at the end. Will definitely be making this on a regular basis.

After having brussels sprouts with pancetta at BoBeau restaurant in San Diego, I went searching on FOODILY for a recipe. BoBeau deep fries their quartered sprouts and dresses them with a Balsamic vinegar/port wine reduction. I have made this one twice now, once for people who love sprouts and once for someone who does not like them. Both times they were a huge hit! These flavors are yummy! Caramelizing the sprouts is essential. This is my new go-to appetizer. I actually like this original recipe better than BoBeau's version.

I am a professed non cooker but after trying balsamic brussels sprouts in Del Ray beach at Cuts432 I had to try and recreate the dish and this recipe hit the mark. It was so easy and delicious my 10 year old eat two helpings. I will make this over and over again.

The BEST way to prepare brussels sprouts. I think it's important to use a good quality balsamic. Made with filet mignon and it was divine!

Did this for Christmas dinner. Doubled it for our crowd. Sautéed the sprouts in two batches. Everyone loved it. Was very easy to do and was perfect since the oven was full.

I thought this was quite a good recipe for Brussels sprouts. The balsamic vinegar is a bit strong, but the method of cooking the sprouts is wonderful, even crunchy, and not bitter like sprouts can sometimes be.

This recipe is so simple, which is probably why it´s so delicious. I´ve also made it with lemon zest instead of butter for a lighter version.

This is an excellent recipe if you are not a big fan of brussels sprouts. The balsamic flavor really stands out. On that note, be careful to reduce the vinegar as stated or it can overpower the dish.

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