There’s something about a well seared brussels sprout at a Thanksgiving table that just does it for me. These are such a great harvest vegetable and they are so easy to cook correctly. I adore them with a salty pairing like we did here with pancetta. Finishing the sprout with a drizzle of balsamic really gave them a nice sweetness that makes them a bulk eating joy. Seriously, you won’t want to share them.

This recipe is adapted slightly from Mark Bittman’s How to Cook Everything: 10th Anniversary Edition Sauteed Brussels Sprouts with Bacon.

Sauteed Brussels Sprouts with Pancetta and Balsamic Vinegar

• 6 oz Pancetta, coarsely chopped

• 1 pound Brussels Sprouts, trimmed and halved (or quartered, of they are bigger than a quarter)

• 2-3 TBs water

• 1 Tbs Balsamic Vinegar, we used a Pomegranate Balsamic but any sweeter one would do

• Salt and Pepper to taste

Gently sauté the pancetta in a skillet over medium-high heat until the fat is rendered out and it’s crispy – 5 to 10 minutes.

Add the brussels sprouts and water. Bring to a gentle simmer. Allow the sprouts to cook in the water for about 5 minutes until they are softened and most of the water is cooked off.

Drizzle the Balsamic over the sprouts as a glaze.

Serve warm. Enjoy.