Brussels Sprouts with Pancetta, Cherries and Sorghum Vinaigrette
This colorful side dish balances savory, salty, and sweet flavors, making it a standout addition to
any holiday table—especially Thanksgiving. You can prep much of it ahead: blanch and dry the
Brussels sprouts, plump the cherries, and dice the pancetta earlier in the day. When it’s almost
mealtime, simply render the pancetta, sauté the shallots and sprouts, then toss everything
together. This way, you free up stovetop space and keep the sprouts fresh and vibrant. If you
don’t have access to sorghum, feel free to substitute maple syrup. Bonus: the vinaigrette can
double as a dressing for any fall salad on your table.
Ingredients
Serves 4-6
for the sprouts
2 pounds Brussels sprouts
3 ounces diced pancetta
¼ cup diced shallot
¼ cup dried cherries
Kosher salt, to taste
Freshly ground black pepper, to taste
Shaved Parmesan, to finish
for the vinaigrette
2 tablespoons sorghum (substitute maple syrup)
4 tablespoons sherry vinegar
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
Pinch of salt and pepper
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Instructions
1
In a small bowl, whisk together sorghum, vinegar, and mustard. Slowly whisk in olive oil until emulsified. Season with salt and pepper and reserve for later.
2
Trim the stem end of each sprout and remove any discolored or loose outer leaves (you should now have about 1 ¾ pounds).
3
Bring a large pot of well-salted water (about 1 tablespoon salt per quart) to a rolling boil. Add the sprouts and blanch until bright green and just tender when pierced with the tip of a knife, about 5–10 minutes depending on the size of your sprouts.
4
Immediately transfer to an ice bath to halt cooking. Once fully cooled, drain well and dry thoroughly on a clean kitchen towel or paper towels. Halve larger sprouts lengthwise; leave smaller ones whole.
5
Place dried cherries in a small heatproof bowl. Cover with very hot water and let sit until softened, about 5 minutes. Drain well and set aside.
6
Heat the No. 12 dual-handle skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until fat has rendered and the pancetta is crisp, 5–7 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate (leave the fat in the skillet).
7
To the rendered pancetta fat, add 1 tablespoon unsalted butter. When melted and foamy, add shallots and cook until soft, about 2 minutes. Add the prepared Brussels sprouts and 1 teaspoon kosher salt. Stir gently to coat and warm through, 3–5 minutes, allowing some surfaces to take on light color.
8
Return the crispy pancetta to the skillet along with the drained cherries. Season with salt and pepper to taste and toss gently to combine.
9
Spoon the Sorghum Vinaigrette generously over the top and finish with parmesan shavings.
