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Charred Brussels Sprouts with Pancetta and Fig Glaze

4.9

(20)

Top view of charred Brussels sprouts with pancetta a fig glaze in a castiron skillet.
Charred Brussels Sprouts with Pancetta and Fig GlazeSang An

NOTHING TASTES BETTER with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon. Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store's cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.

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.

Recipe information

  • Yield

    Serves 4

Ingredients

3 tablespoons olive oil (divided)
3 to 4 ounces pancetta, diced
1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)
1/4 teaspoon kosher salt
2 tablespoons fig jam
1 tablespoon water
1/4 teaspoon freshly ground black pepper

Preparation

  1. Step 1

    In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the 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 tablespoons 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.

    Step 2

    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.

Reprinted with permission from Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell. Copyright © 2014 by Laura B. Russell. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher LAURA B. RUSSELL is a food writer and recipe developer based in Portland, Oregon. She is a "FoodDay" columnist for the Oregonian, the author of The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine. Laura has contribued articles and recipes to many food publications, among them Prevention, Living Without, Easy Eats, NW Palate, and Portland's MIX magazine. For more healthy recipes and cooking tips, visit www.laurabrussell.com.
TagsBrussels SproutVegetableSideDinnerGluten FreeDairy FreeNut FreeQuickEasy5 Ingredients or Fewer30 Minutes or LessFryCookbooks

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