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Christmas Brussel Sprouts

Christmas Brussels Sprouts with Pancetta & Cranberries Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 ½ lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 4 oz pancetta, diced small
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • ½ cup cooked chestnuts, roughly chopped
  • ¼ cup dried cranberries
  • ⅓ cup chicken or vegetable stock
  • 2 tbsp balsamic vinegar
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Cook the pancetta in a large skillet over medium heat until crisp, about 5 minutes. Remove with a slotted spoon, leaving the fat.
  2. Add olive oil if needed to make about 2 to 3 tablespoons of fat in the pan. Place the sprouts cut-side down in a single layer and sear undisturbed for 4 to 5 minutes until deeply golden.
  3. Stir in the shallot and garlic, cook 1 minute, then add chestnuts, cranberries, salt, and pepper.
  4. Pour in the stock and balsamic, cover, and cook over medium-low for 3 to 4 minutes until the sprouts are just tender and the liquid reduces to a glaze.
  5. Remove from heat, stir the pancetta back in, and spoon into a warm serving dish.

Notes

If your pan is smaller than 12 inches, sear the sprouts in two batches so they brown instead of steam. The dish holds nicely under a lid off heat for 10 minutes if the rest of your meal needs a little extra time.