Brussels Sprouts and Shallots with Pancetta and Balsamic Glaze

From ChefsSelectionShallots.com

Serves 4 • Prep: 10 min • Cook: 40 min

Ingredients

1 1/2 cups fresh bread crumbs

1/8 teaspoon dried thyme

3 tablespoons olive oil

2 tablespoons butter

1 pound Brussels sprouts, washed, trimmed, halved

Fresh-ground black pepper

4 ounces pancetta, small diced

1 large Chef’s Selection™ Professional Cooking Shallot, peeled and cut into 1/8” rings

1 clove garlic, minced or pressed

2 ounces balsamic vinegar

2 ounces chicken broth

Salt (to taste)

2 tablespoons parsley, chopped

Directions

1. Heat oven to 350 degrees. In a bowl, combine bread crumbs, thyme and 2 Tbsp olive oil. Mix well. Spread on cookie sheet and toast, stirring frequently until golden brown; about 10 minutes.

2. In a large skillet over medium-high heat, combine butter and 1 Tbsp olive oil. Add Brussels sprouts, sprinkle with black pepper and sautée, stirring frequently until lightly browned; about 5 minutes. Add pancetta, and sautée, stirring frequently until pancetta is crisp and sprouts are weel browned and slightly soft; about 10 minutes. Reduce heat. Add shallots and garlic and sautée for 2 minutes.

3. Increase heat to high. Add balsamic vinegar and half of broth. Cook, stirring frequently, about 10 more minutes, until liquid has evaporated and sprouts are glazed and tender. Add the remaining broth if needed. Taste, and add salt if desired. Transfer to serving bowl and sprinkle chopped parsley and bread crumbs on top. Serve.

© Copyright 2022 David Butz