Description
Learn how to make Shaved Brussels Sprouts with Pancetta and Balsamic — a savory, crispy, and slightly sweet side dish perfect for holidays or weeknight dinners.
Ingredients
Scale
- 2 lbs Brussels sprouts, dark leaves removed and rough stems trimmed
- 6 oz pancetta, cubed
- 2 tablespoons Madeira wine (or white wine)
- 1¼ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup pine nuts, lightly toasted
- 2 tablespoons balsamic glaze
Instructions
- Prepare the Brussels Sprouts:
Trim the ends and remove any dark outer leaves. Using a sharp knife, mandoline, or food processor with a slicing attachment, thinly shave the Brussels sprouts. - Cook the Pancetta:
Heat a large skillet over medium heat. Add the cubed pancetta and cook until crisp and golden, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet. - Deglaze the Pan:
Add the Madeira or white wine to the skillet and stir to deglaze, scraping up any browned bits. Let it simmer for about 30 seconds to reduce slightly. - Sauté the Brussels Sprouts:
Add the shaved Brussels sprouts to the skillet and toss in the pancetta fat. Cook for 5–7 minutes, stirring occasionally, until the sprouts are tender but still bright green. - Season and Add Pancetta Back:
Stir in the cooked pancetta, salt, and black pepper. Toss to combine and heat through. - Add Finishing Touches:
Stir in the toasted pine nuts, drizzle with balsamic glaze, and toss gently to coat. - Serve:
Transfer to a serving platter and finish with an extra drizzle of balsamic glaze or a sprinkle of Parmesan cheese if desired. Serve warm.
Notes
Shave Brussels sprouts thinly for even cooking and tender texture.
Render pancetta slowly for maximum crispness and flavor.
Add balsamic glaze at the end to preserve its sweetness and sheen.
Toast pine nuts just until golden to avoid bitterness.