- Fresh Brussels Sprouts - about a pound
- Fresh garlic - 5 cloves minced
- 2 oz Olive oil
- 4 oz pancetta chopped (sub thick cut bacon)
- Balsamic vinegar
- Kosher salt
Once the sprouts are cleaned and trimmed, we're going to blanch them so start with by boiling a pot of water. As the water is heating up, we'll cut and prep our sprouts.
Cut the base off of the sprout. This is done by feeling the sprout with your finger tips and cutting where the texture changes from woody to more soft.
Place the prepped sprouts into the boiling water. Let them boil for two minutes then remove from the heat and place into ice water. While the sprouts are boiling, place the chopped bacon in a wide low, pan to cook. I tend to do this over medium heat so that there isn't too much spatter to clean up.
Remove the bacon from the pan, retaining the rendered fat. Reduce the heat to medium-low and sweat the garlic for a minute or two. The intention is to cook off the raw flavor without browning it. When it starts to turn clear, add the olive oil and allow it to warm.
Add the blanched sprouts to the heated pan. Give them a good stir to distribute the garlic and oil throughout. There isn't much fat in the pan versus the volume of sprouts so stir again every 30 seconds or so to ensure nothing burns. I recommend covering when you aren't stirring to capture the steam. When the sprouts start to reduce, add the bacon and mix it in along with a generous splash of balsamic vinegar. Leave on the heat for another minute to let the flavors come together. Add a sprinkle of kosher salt when transferring to your serving bowl and enjoy!