Sam Sifton's Brussels Sprouts

Anna has ensured this dish will make regular appearances at Thanksgiving — what a crowd pleaser. The recipe is from Sam Sifton's Thanksgiving and, with the exception of the final bread crumbs, can be made days in advance; don't be afraid to overcook the sprouts, since this all turns into a deeply caramelized delicious mess. The vinegar adds an absolutely killer sweetness.


1 1/2 cups fresh bread crumbs
1 tablespoon thyme leaves
6 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
2 pounds Brussels sprouts, washed and trimmed (cut larger ones in two) 
Kosher salt and freshly-ground black pepper
6 to 8 ounces pancetta cut into small dice (about 1 1/2 cups) 
1 large shallot, peeled and minced
3 cloves garlic, peeled and minced
Red pepper flakes, to taste (optional)
1/2 cup balsamic vinegar
1/2 cup rich stock, ideally veal or chicken, and more if needed
2 tablespoons chopped parsley

How To

Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 4 tablespoons olive oil, and spread on a baking sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.

Heat butter and remaining olive oil in a large sauté pan over medium-high heat until the butter begins to foam. Add Brussels sprouts, sprinkle with salt and pepper, and cook, tossing frequently, until the vegetables are lightly browned, about 5 to 7 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, 8 to 10 minutes more. Reduce heat, add shallots and garlic, and cook until fragrant, approximately 2 to 3 minutes. Add red pepper flakes to taste, if using.

Increase heat to high, add the vinegar and stock, and cook, tossing frequently, until the sprouts are glazed and tender, adding more stock if needed. Taste and adjust seasoning. Sprinkle with chopped parsley. Transfer to a warm serving bowl or platter and scatter bread crumbs on top. 

Andrew Bartholomew