BALSAMIC GLAZED BRUSSELS

The only Brussels sprouts recipe you need. Thanksgiving is around the corner and you need a bangin’ sprouts recipe to go along with your classics.

Time: 20 min | Difficulty: 2/5 | Servings: 4

1. Rinse

Rinse your Brussels sprouts, cut off the bottoms (if needed) and cut in half. 

2. Chop

Chop pancetta and saute over medium heat for about 10 minutes, or until it’s formed crispy edges. Remove and set aside on a plate.

3. Shallots and Garlic

In the same pan, melt 1 tbsp of butter. Add your chopped shallots and garlic and saute for 2 minutes until fragrant and translucent. Add to a bowl and set aside.  

4. Brussels Sprouts

In the same pan, heat the remaining butter and 1 tbsp of olive oil and let foam. Add Brussels sprouts, tossing frequently, and cook for about 4-5 minutes or until lightly browned. Season with salt and pepper.

5. Add Your Glaze

Increase heat to high, add balsamic vinegar and chicken stock, tossing frequently, until sprouts are glazed and tender, about 6-8 minutes. 

6. Combine in Pan

Add your shallots and garlic back into the pan and saute for another minute until well combined.

7. Finish

Add to your serving bowl. Top with crispy pancetta, and dust with parmesan and flakey sea salt. Serve immediately and enjoy!