Balsamic Brussels Sprouts

Crispy Brussels Sprouts with Pancetta and Garlic is the perfect side dish for your Steak, Chicken, Seafood or Christmas dinner. Topped with Balsamic Glaze and pan fried in aromatic shallots, this is the best way to kick this vegetable up a notch.

0:00 Intro
0:41 Prep
2:11 Cooking your Pancetta and Garlic
3:41 Cooking your Brussels Sprouts
5:07 Final Product and Plating
5:46 First Bite
_______________________________________
Ingredients:
3/4 Pound Brussels Sprouts
1/4 Pound of Pancetta
1 Shallot
3 Garlic Cloves
2-3 Tsp Red Pepper
Salt, Raw Sugar and Pepper to Taste
Balsamic Glaze

hey y’all welcome back Vince here got
something absolutely delicious for you
today we’re going to be making crispy
brussels sprouts with shallot garlic and
a little bit of Panetta this recipe is
absolutely outstanding and it goes with
just about any dish you get the vibrant
Green from the Brussels sprouts you get
a little bit of that Smoky salty flavor
from The
Panetta you get a little hit of garlic a
little shallot to tie it all together
and boom you got the perfect side dish
for your favorite meal friends make sure
if you haven’t already that you smash
that like button turn the notification
Bell on subscribe to the channel stay
tuned for more videos that make
delicious recipes every single week so
we have a couple of cloves of garlic
we’re going to cut off the ends and just
give it a rough chop quick chop quick
look and a promise that’s all we
need something like that is absolutely
perfect so see how fast that was boom
boom boom already done so for these
shallots we’re just going to give it a
quick dice
but we’re looking for a chop like
this we don’t want any uh gigantic
chunks but honestly I love shallot so
even if you gave me a couple of chunks I
won’t complain so I got one big old
thick piece it’s about a half lb of
Panetta right
here I’m going to use about this much so
I’m going to use
roughly a little bit less than a/4 lb of
Panetta for you know about a half lb to
a pound of Brussels right there is that
how math works this is what all ties it
together honestly if you don’t got any
pork in the house uh you might as well
throw those brussel sprouts in the trash
no I’m just kidding but honestly this is
the whole this is what gets me going
this is what gets me cooking this to
begin with it’s what it’s the flavor I
love
so we’re looking for something like like
this we like little cubes and we won’t
be able to taste it so this is really
what you know it’s a Brussels sprout
dish but I’d be lying if I said it
wasn’t really petta that’s running the
show behind the scenes extra virgin
olive oil dump a little bit
in don’t have to go true crazy cuz the
the fat and the pettas is going to
render down a little bit we’re also
going to throw in just a little bit of
ghee to compliment that
Evo all right guys our cast iron pan is
scolding hot we got some ghee and some
Evo in there so it’s time to add our
Panetta so I’m just going to throw some
of this in
[Music]
[Music]
here next
up we’re going to
add a little bit of
[Music]
garlic we’re want to coat our petta with
our
[Music]
garlic next add your
shallot and then mix that on all
together baby look how The Panetta is
already starting to fry up real nice
changing
color the shallot is going to give off a
little bit of
[Music]
moisture now
once your Garlic’s browned and your
Panetta has started to change color
we’re going to kind of spread it out
create a little bit of a
circle and we’re going to throw in our
brussel
[Music]
sprouts
mix that on all
[Music]
up add a little bit of salt and pepper
to taste and cook down your brussels
sprouts for 5 to 8 minutes be careful
with your salt cuz the pettas got plenty
my last Pro tip that really just takes
these up a whole another level and you
know gives you a balance between sweet
and soft salty a little bit of raw sugar
sugar in the raw and just give it a
little uh little love on top and then
once you get that Sugar In The Raw in
there you’re going to take a little bit
of red
pepper couple teaspoons tablespoon
something like that little little shimmy
and
shake and then you’re going to have
salty
sweet a little bit of
heat
you see and once you get some pieces
that are starting to kind of break down
like that you know you’re getting close
we’re going to fill this bad boy
[Music]
up make sure to get plenty of that
Panetta so like I said Panetta is kind
of like your wife calling the shots
while you got the credit card we all
know who’s in charge and once you get
your your little side dish last but not
least you’re going to take a little bit
of balsamic
glaze and glaze that bad
[Music]
boy there you
go all right y’all it’s time we have our
amazing crispy brussels sprouts little
bit of Panetta little bit of balsamic
glaze
[Music]
shallot see what this tastes like get a
little piece of Panetta little bit of
glaze oh my
God oh my
God the saltiness with The Panetta with
the sweetness from the
glaze and a little bit of the sugar and
then you get hit with that
garlic
my favorite Parts when you get a bite
like that just a little bit of Brussel
and a whole lot of
Panetta thanks for watching I hope to
earn your subscription be sure to like
subscribe and share this video if you
found value from it