Pancetta & Apple Cider Vinegar Brussels Sprouts | Caitlin Jesson
Pancetta & Apple Cider Vinegar Brussels Sprouts
10 mins prepServes 4
This delicious veggie side dish features brussel sprouts balanced by the sweetness of honey and the saltiness of crispy pancetta, all tied together with a tangy apple cider vinegar reduction. Perfect for Thanksgiving or any weeknight dinner.
1: Preheat oven to 425°F on convection setting, if possible.
2: Add pancetta to a cold pan, turn heat to medium, and cook until deep brown and crispy (about 15 minutes).
3: Remove pancetta and set aside on a paper towel lined plate.
4: Discard fat except for 1 tablespoon in the pan, then add shallots and sauté for 2 minutes until translucent.
5: Turn off heat and return pancetta to the pan with shallots.
6: On a baking sheet, add brussel sprouts, drizzle with olive oil, and season with salt and pepper.
7: Roast brussel sprouts until fork tender and lightly browned (about 12-15 minutes).
8: Meanwhile, in a saucepan, add vinegar and honey with a pinch of salt, bring to a simmer, and reduce for about 10 minutes.
9: In a large bowl, combine brussel sprouts, pancetta, and shallots, then pour over vinegar reduction and toss well.
10: Top with chopped candied pecans before serving.
