Braised Brussel Sprouts with Pancetta

I’m beginning to love brussel sprouts more and more. I’ve decided they’re kind of like that sour puss uncle everybody’s got and it’s really all about how you handle them to get what you want. If you want delicious, these deliver. And so easy.

Brussel sprouts, shallots, pancetta, and a little bit of dijon mustard and voila. You’ve got a delicious side dish.



Here’s a picture of my pancetta, because why not? Usually, I would have cooked this in my cast iron, (which begs the question, why do I only have ONE?? I’ll be rectifying that very soon.) but it was busy cooking up my pan gravy delciousness. But any old pan will do the trick. So, I browned my pancetta, removed them from the pan but left the grease and threw some thinly sliced shallots with a dash of salt in to cook.




After they started looking like this ^^^, I added my dijon mustard and a little chicken stock. (I made my own for my pan gravy that I mentioned earlier and reserved about a half cup for this. There’s an earlier post that I have about making your own stock and again, if you aren’t doing this already, do it now. Seafood Stock. Or chicken. or beef. Just substitute the protein of your choice.) I whisked this together until my mustard was totally incorporated and then added another half cup of water. Then I folded in my brussel sprouts. I cut my heat down to med low, and let them cook til most of the liquid had dissolved. I added back in my pancetta, and stirred until all the liquid was dissolved. I had a little balsamic vinegar reduction that I keep by the stove and I threw a little  on top of this but that’s just me. Stir, then serve.

Braised Brussel Sprouts with Pancetta


1 1lb bag of brussel sprouts, sliced thinly

1 5 oz pkg pancetta, diced

1 shallot, sliced thin

1 tbs dijon mustard

1/2 c  chicken stock

1/2 c water

(optional: lightly toss in balsamic vinegar reduction just before serving)



Heat pan to med high heat. Cook pancetta. Remove from pan, but leave the grease. Add shallot. Once they begin to brown, add mustard and a little salt. Add chicken stock and whick till fully incorporated. Add water. Add brussel sprouts and cut heat down to med low. Stir frequently. Once liquid is almost totally dissolved, add pancetta. Continue to stir and cook until liquid is gone. Toss in balsamic vinegar reduction and serve.



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