Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette

By Trent Blodgett

Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette

This recipe is easy, relatively quick and a perfect pairing for pork, roast turkey or even just a pile of mashed potatoes! The sweet and tart of the glaze combined with crispy pancetta and perfectly firm Brussels will make this a favorite with your family and friends.

Prep time: 10 minutes

Cook time: 15 - 20minutes

Serves: 4 as a side dish

EQUIPMENT

Large Cast Iron Skillet

sheet pan

Small bowl for mixing sauce

Small whisk or fork for whisking sauce

Wooden spoon

TIPS/THINGS TO REMEMBER

  • Don't overthink the size of your chunks of pancetta, just cut them small enough to render the fat and provide a crispy backdrop to the bite of Brussels sprouts
  • You can find fish sauce in any Asian grocery or even in the international food section of most grocery stores
  • Make sure your sprouts start out dry to ensure the best caramelization
  • For even cooking and browning, place your sprouts cut side down directly into the fat, in one layer only; otherwise, they will steam instead of brown; you may need to add some oil to evenly coat the pan
  • Don't forget to use an oven mitt when removing the cast iron from the oven the handle of the pan makes it deceptively safe-looking!
  • Take care to not walk away from pancetta or the broiler, as your ingredients may burn.
  • Your sprouts should still be firm when they come out of the oven, as the final glazing step will provide enough heat to finish the cooking process

INGREDIENTS

1 bunch of Brussels sprouts, trimmed and cut in half and patted dry

5 oz pancetta, cut into cubes

1 Tbsp fish sauce

1 Tbsp sherry vinegar

2.5 Tbsp maple syrup

High heat all-purpose olive oil, if needed

Salt to taste

1 tsp Kissed By Binchotan Japanese Chile Blend

STEPS

1. Preheat broiler on high and move the oven rack to its the highest level.

2. Add pancetta to a cast iron and turn on the heat to medium/high to render the fat until the pancetta is crispy about 7 minutes. Stir occasionally for even browning.

3. While the pancetta is cooking, in a small bowl, combine maple syrup, sherry, and fish sauce to create a glaze.

4. Remove pancetta to a plate, retaining the fat in the pan.

5. Turn the cast iron to high heat, adding a little bit more oil to the pancetta fat if needed to ensure an even layer of fat in the pan.

6. When the oil is hot (just a few seconds), place the Brussels sprouts, flat side down in the oil. Make sure not to overlap as you want one even layer.

7. Cook on high heat for about 2-3 minutes until golden brown on the flat side, do not stir.

8. Pop them under the broiler to brown the top side.

9. Cook 2-4 minutes, depending on size, until golden brown.

10. Remove the cast iron from the oven (use an oven mitt!) and back to the stove on medium-high heat.

11. Immediately pour glaze over Brussels, and reduce liquid while stirring for about 12 minutes until caramelized.

12. Add pancetta, Kissed by Binchotan Japanese Chile Blend and salt to taste.


Brussels Sprouts with Pancetta and Maple Sherry Vinaigrette was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.