Brussels Sprouts with Pancetta

YIELD: 6 to 8 servings

TIME: 30 minutes

INGREDIENTS

- 1½ cups fresh bread crumbs

- 2 teaspoons thyme leaves

- 6 tablespoons extra virgin olive oil

- 4 tablespoons unsalted butter

- 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)

- Salt and pepper

- 6 ounces pancetta in small dice (1½ cups)

- 3 tablespoons minced shallots

- 1 tablespoon minced garlic

- ½ cup balsamic vinegar

- ½ cup veal stock or rich chicken broth, more if needed

- 2 tablespoons chopped parsley

INSTRUCTIONS

1. Prepare Bread Crumbs:

- Heat oven to 350 degrees

- Mix bread crumbs and thyme with ¼ cup olive oil

- Spread on cookie sheet

- Toast, tossing frequently, until golden brown (10-12 minutes)

2. Cook Brussels Sprouts:

- Heat butter and remaining olive oil in large skillet over medium-high heat until foamy

- Add brussels sprouts

- Season with salt and pepper

- Sauté, tossing frequently, until lightly browned (about 5 minutes)

- Add diced pancetta

- Continue sautéing until sprouts are well browned and softened slightly, and pancetta is crisp (about 10 minutes)

- Reduce heat

- Add shallots and garlic

- Sauté until fragrant (2 minutes)

3. Finish the Dish:

- Increase heat to high

- Add balsamic vinegar and stock

- Cook, tossing frequently, until sprouts are glazed and tender (about 10 minutes)

- Add more stock if needed

- Taste and adjust seasoning

- Sprinkle with chopped parsley

4. Serve:

- Transfer to warm serving bowl

- Scatter bread crumbs on top

NOTES

- Can partially prepare ahead: Make bread crumbs and partially roast sprouts earlier in the day

- For crisper sprouts, reduce final cooking time with liquid

- Use high-quality balsamic vinegar for best results

- Pancetta can be cooked separately and added at the end to maintain crispness

- If making ahead, wait to add bread crumbs until just before serving

_For best results, serve immediately while sprouts are hot and bread crumbs are crispy

Recipe adapted from Amanda Hesser_