Apple and Pancetta Brussels with Balsamic Dijon Glaze
It's time to start composing your Thanksgiving menus! This should probably be included. Sweet and savory, salty and tangy, the depth of flavor is sure to impress. It is extremely simple to prepare with a short ingredient list. I had a bowl for lunch and paired it with an egg, but it can be a side for polenta or turkey!
- 12 oz Brussels sprouts, trimmed and quartered
- 1 cup diced red onion
- 3 oz finely chopped pancetta
- 1 large or 2 small Fuji apples, diced
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 2 tsp Dijon mustard
- Salt and Pepper to taste
Heat olive oil in a cast iron skillet. Saute brussels and onion for about 10 minutes. Add pancetta and continue to saute until onions turn clear and brussels begin to brown. Add apples and cook for another 5 to 10 minutes until softened and warm. Salt and pepper to taste. Meanwhile whisk together balsamic vinegar, honey, and Dijon in a small bowl. Pour glaze over brussels and apples and mix until combined and warmed. Serve as a side with dinner, with a fried egg, over polenta, or atop flatbread.