There are quite a few recipes on the web for Brussel Sprouts, and many of them are quite tasty. This is my variation of Brussels and Bacon, with only a few ingredients and lots of texture and flavor.
Brussels with Pancetta
2 lb Brussel Sprouts
3/4 lb Thick Cut Pancetta
1 large Yellow Onion
Quality Balsamic Vinegar
Salt and Pepper to taste
Pre-heat your oven to 375°.
This recipe is all about finding good ingredients and keeping it simple. The prep is so easy, I usually start cooking the Pancetta right away, and then start in on the other prep.
I like to get nice, thick-cut Pancetta so the finished dish has these wonderfully crispy, chewy bits. You can cut them into cubes, thin strips or larger pieces, like I do here. Once the Pancetta are in the pan, under medium heat, you can prep the other two ingredients.
Slice the Onion in half, into strips, and cut those strips in half. I chop the smaller Brussels in half, and the larger ones into quarters.
If the Pancetta isn’t starting to get crispy and smell amazing by this point, turn the heat up a bit and cook until it’s starting to brown, but not totally cooked through.
Remove the Pancetta onto a paper towel, but leave the oil behind.
Lower the stove top to medium-low, and toss in the Brussels and Onions. Normally, this is where I’d season the veggies, but the Pancetta and the oil leftover is nicely salted, so I’d wait and season only at the very end.
Toss the Brussels and Onions until they are completely coated in oil, and cook over Medium heat for about 3-5 minutes.
Add the Pancetta back into the pan, give it a toss and then empty the pan onto a sheet tray. Put the mixture into the 375° oven and cook until it looks delicious. 30-40 minutes does it for me.
I like to give it a stir halfway through to make sure all the bits get nice and browned.
Taste the finished Sprouts and add seasoning if they need it. Finish with a drizzle of reduced Balsamic vinegar, or enjoy as is!