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Brussels Sprouts with Pancetta & Fig Glaze Recipe

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This recipe for Brussels Sprouts with Pancetta & Fig Glaze is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 TBS olive oil (divided)
3 to 4 ounces pancetta, diced
1 1/2 lbs Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)
1/4 teaspoon kosher salt
2 TBS fig jam
1 TBS water
1/4 teaspoon freshly ground black pepper
Directions:
Directions:
In a large (12 inches or wider) frying pan, heat 1 TBS of the oil over medium heat. Add pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl.

Return the pan to medium-high heat and add the remaining 2 TBS oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned—even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.

Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.

VARIATIONS
For a sweet, salty, tangy version, add a drizzle (a teaspoon or less) of balsamic vinegar at the end. Aged balsamic is an especially good choice. Although I prefer pancetta here (I like its unsmoked rich pork flavor), you can use bacon in its place.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Recipe from www.epicurious.com/recipes/food/views/charred-brussels-sprouts-with-pancetta-and-fig-glaze-51226820. You can reduce the amount of oil by using a non-stick pan or well-seasoned cast-iron skillet. I use a light coating of oil and when it is absorbed, I add hot broth in small amounts instead of adding more oil. The key is to not add more liquid thn will cook off immediately. I get chopped pancetta at Trader Joes and fig jam at Whole Foods or Natural Grocer.

 

 

 

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