Balsamic-glazed Brussels sprouts with pancetta from The A.O.C. Cookbook (page 245) by Suzanne Goin

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Notes about this recipe

  • kkmatti on November 28, 2025

    Very good and very rich. Didn’t have pancetta so I used bacon jnstead. These reminded me of very good collard greens. I served these for Thanksgiving dinner, but I could see making these again for a BBQ side.

  • blazin on April 03, 2020

    This recipe is my go-to for brussels. My husband once said they are so good it almost brought him to tears. I usually use regular sliced bacon unless I'm hosting guests and want to get fancy. Ends and pieces or slab bacon give a good result but any old bacon works fine. My advice is to never double the recipe. By all means, make two or 3 recipes at once, but keep them in separate pans or you'll end up with too much liquid and it will not reduce fast enough, leaving your sprouts soggy. In fact, I think the recipe calls for a bit too much stock. Half is probably enough, if you like to keep even a tiny bit of crunch. It doesn't hurt to add a touch of gelatin to the stock when you start prepping to thicken up the sauce, especially if you aren't using restaurant-quality beef broth. I also like to add some garlicky toasted bread crumbs to finish things off, which Suzanne has also been known to do in her restaurants. http://archive.ph/jAxA5

  • twoyolks on November 03, 2017

    I didn't really care for these. This recipe brings out the cabbage flavor of the brussels sprouts without getting them particularly tender.

  • Smokeydoke on July 19, 2017

    I can't believe I haven't reviewed this yet, this is my go-to brussel sprouts recipe. I must've made this a hundred times! One, because it is delicious! Two, because it's so easy. The only adjustment I make is the amount of balsamic vinegar, I use 2T rather than what she calls for. And if my Brussel sprouts are too large, I remove the first few layers and cook them separately, makes it easier to manage and makes it cook faster.

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