My generous sister has offered to host Thanksgiving this year for the entire family, so I don't have the big job of the cooking the turkey and everything else that comes with hosting. Nonetheless, being the good guest that I always strive to be, I have offered to bring two sides and a bottle of wine.
One of my sides will be my famous honey balsamic glazed brussels sprouts with crispy pancetta. I have made this side for three years in a row now, and it has been a hit every time! To be honest, I was never a fan of brussels sprouts until I discovered this recipe. There is something to be said about the sweet and salty mix of flavors, and the slightly crunchy texture that comes out of this recipe. Not to mention, this recipe is super easy to follow, even if cooking is just not your thing. Seriously, glaze anything with a honey balsamic reduction and it will be a crowd favorite.
Serving Size- 8 people (This recipe can easily be cut in half, or doubled depending on who you are feeding).
2 lbs. Brussels Sprouts
4 oz. Pancetta
3 tbsp. Olive Oil (add more if desired)
1/4 cup Balsamic Vinegar
1/4 cup Honey
Salt and Pepper to taste
1. Preheat oven to 425° degrees.
2. Thoroughly wash and dry your brussels sprouts. Peel off the top layer of leaves. Trim off the bottoms, and slice each in half lengthwise.
3. Take your pancetta and dice into small pieces. Set on a plate to the side.
4. Place the brussels sprouts in a large bowl. Pour your olive oil on top, and season with salt and pepper to your taste preference.
5. Toss the brussels sprouts in the bowl until they are well combined with the olive oil, salt and pepper.
6. Spread the brussels sprouts on a large baking sheet, flat side facing down. Depending on how large your baking sheet is, you may need to use two.
7. Roast in the oven for 30 minutes, tossing halfway through.
8. Heat a medium sized non-stick skillet on the stove over medium-high heat. Add the pancetta and saute until crispy (about 4-5 minutes, but careful not to burn them). Once crispy, set on a plate lined with a paper towel. Set plate to the side.
9. To make the honey balsamic reduction, heat a small saucepan over low heat. Add the balsamic vinegar and honey, and simmer on low until the total amount has reduced by half. Stir frequently to avoid burning or sticking to the pan.
10. Place roasted brussels sprouts in a serving bowl and add the crispy pancetta on top.
11. Drizzle the honey balsamic reduction over the brussels sprouts, and toss until well combined.
12. Serve hot, and enjoy!