📝 About This Recipe
This elegant braise transforms the humble Brussels sprout into a luxurious centerpiece, marrying the earthy sweetness of roasted chestnuts with the savory depth of apple cider and smoked pancetta. The slow-braising method ensures the sprouts are tender and infused with aromatics, while a final reduction creates a glossy, umami-rich glaze. It is a quintessential autumn dish that brings a sophisticated, rustic charm to any holiday table or Sunday roast.
🥗 Ingredients
The Base
- 1.5 pounds Brussels sprouts (trimmed and halved lengthwise)
- 7 ounces Roasted chestnuts (peeled, vacuum-packed or jarred are fine)
- 4 ounces Pancetta or thick-cut bacon (diced into small batons)
- 2 tablespoons Unsalted butter (divided)
- 1 tablespoon Extra virgin olive oil
Aromatics & Braising Liquid
- 2 large Shallots (finely minced)
- 2 pieces Garlic cloves (thinly sliced)
- 4 sprigs Fresh thyme (leaves removed)
- 1/2 cup Dry hard apple cider (or high-quality unfiltered apple juice)
- 3/4 cup Chicken or vegetable stock (low sodium)
- 1 tablespoon Maple syrup (Grade A dark preferred)
Seasoning & Finish
- 1 teaspoon Apple cider vinegar (to balance the sweetness)
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Flat-leaf parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil and diced pancetta, cooking until the fat has rendered and the pancetta is golden and crisp, about 5-7 minutes.
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2
Use a slotted spoon to remove the crispy pancetta and set it aside on a paper towel-lined plate, leaving the rendered fat in the pan.
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3
Increase the heat to medium-high. Add the halved Brussels sprouts to the pan, cut-side down. Sear them undisturbed for 4-5 minutes until the faces are deeply caramelized and dark golden brown.
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4
Stir in 1 tablespoon of butter along with the minced shallots and sliced garlic. Sauté for 2 minutes until the shallots are translucent and fragrant.
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5
Add the chestnuts to the pan, stirring gently to coat them in the flavored fat and butter.
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6
Deglaze the pan with the hard cider, scraping the bottom with a wooden spoon to release all the flavorful brown bits (fond).
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7
Pour in the chicken stock, maple syrup, and add the fresh thyme. Bring the liquid to a gentle simmer.
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8
Reduce the heat to low, cover the pan with a tight-fitting lid, and braise for 10-12 minutes. The sprouts should be tender when pierced with a knife but still hold their shape.
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9
Remove the lid and increase the heat to medium-high. Simmer for an additional 4-5 minutes to reduce the liquid until it becomes a syrupy glaze that coats the vegetables.
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10
Stir in the remaining 1 tablespoon of butter and the apple cider vinegar. This 'monter au beurre' technique will give the sauce a professional, glossy finish.
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11
Fold the crispy pancetta back into the pan. Season with kosher salt and plenty of freshly cracked black pepper to taste.
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12
Transfer the braise to a warm serving platter, discarding any woody thyme stems. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Always sear the sprouts cut-side down first; this creates a nutty crust that prevents the braise from tasting 'boiled'. If you can't find chestnuts, toasted pecans or walnuts make a wonderful crunchy substitute. Avoid over-braising; the sprouts should be bright green and tender, not gray or mushy. Use a dry cider rather than a sweet one to ensure the dish remains savory rather than cloying. If the sauce reduces too quickly before the sprouts are tender, add a splash more stock or water.
🍽️ Serving Suggestions
Pair with a glass of crisp, dry Riesling or a hard sparkling apple cider. Serve alongside a herb-crusted roast pork loin or a traditional Thanksgiving turkey. This dish is excellent served over a bed of creamy polenta or buttery mashed potatoes. For a vegetarian version, omit the pancetta and use smoked paprika and vegetable stock for depth.