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Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar
From the October/November 2015 issue of Eat Drink Mississippi
4 cups Brussels sprouts, sliced in half
1 teaspoon garlic, chopped
1 teaspoon shallots, chopped
1/2 cup cooked pancetta
1/4 cup white wine or chicken stock
2 tablespoons butter
Salt and pepper, to taste
J Olive Co. balsamic vinegar (or any other balsamic vinegar of your choice)
Blanch Brussels sprouts in salt water. Shock in ice bath, then pour into strainer and strain off water.
Heat olive oil in a cast iron skillet. Sauté Brussels sprouts on high heat. Add garlic and shallots; and sauté until tender. Next, add cooked pancetta and deglaze with white wine or chicken stock. Add butter; and season with salt and pepper. Finish by drizzling with balsamic vinegar.
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