Proud Sponsors of Chef Troy
Watch Chef Troy live every Tuesday morning on Troy's Everyday Eats on WCCB Charlotte 7-9 am

Balsamic Braised Brussel Sprouts with Pancetta

  • 4 Cups-Fresh Brussel Sprouts
  • ¼ Pound-Pancetta/Bacon-sliced into strips, cooked, drained, drippings reserved
  • To Taste-Chef Troy’s Spice Mix or Kosher Salt/Black Pepper
  • 2 Cloves-Fresh Garlic-thin sliced
  • 1/4 Cup-Chicken Stock-or water
  • 3 Tablespoons-Balsamic Vinegar
  • 1 Tablespoon-Unsalted Butter
  • To Garnish-Parmesan-grated


  1. Remove outer leaves from brussel sprouts and reserve.
  2. Halve brussel sprouts, stem end to top.
  3. Pre heat iron skillet to medium high heat.
  4. Toss with just enough reserved bacon drippings to lightly coat and season with Spice Mix.
  5. Add about 2 tablespoons of bacon dripping to skillet and add the Brussel sprouts.
  6. Turn all cut side is down in the skillet.
  7. Let cook without moving for about 2 minutes or until the cut side is a dark golden brown.
  8. Stir, add garlic, stock, balsamic, lower heat and cover.
  9. Cook stirring frequently until tender about 10 to 12 minutes.
  10. Remove cover add reserved brussel sprout leaves and cook until any remaining liquid has evaporated.
  11. remove from heat stir in butter to melt.
  12. Place on a serving platter and garnish with reserved bacon, grated parmesan and serve.