Chef Big DWood-fired Brussels sprouts tossed in a silky balsamic-honey reduction with crispy pancetta and cold-smoked pecans.
Cold-smoke the pecan halves for 30 minutes using applewood or cherrywood chips to infuse a delicate smokiness without cooking them. Set aside.
Use a handheld smoking gun if you don't want to fire up the offset for just a handful of nuts.
In a small copper saucier, combine balsamic vinegar and honey. Simmer over low heat until reduced by half, achieving a thick, syrupy viscosity. Set aside.
Watch closely; the sugars can burn quickly once the reduction starts to thicken.
Preheat your oven or pellet grill to 425°F (218°C). Toss halved Brussels sprouts with olive oil, salt, and pepper on a large sheet pan.
In a cold skillet, add the diced pancetta and turn the heat to medium. Render the fat until the pancetta is golden and crispy. Remove pancetta with a slotted spoon, leaving the rendered fat in the pan.
Starting in a cold pan ensures maximum fat rendering for better flavor.
Roast the Brussels sprouts in the preheated oven/grill until tender and the outer leaves are charred and crispy.
Transfer roasted sprouts to a large mixing bowl. Add the crispy pancetta, smoked pecans, and minced garlic. Drizzle the balsamic reduction over the top and toss vigorously to emulsify the remaining oils with the glaze. Serve immediately.
The residual heat from the sprouts will bloom the garlic perfectly without it becoming bitter.
The key here is the 'agrodolce'—the Italian concept of sour and sweet. By using a high-quality balsamic and honey reduction, you create a stunning viscosity that clings to the charred edges of the sprouts. Don't skip the cold-smoking step; it adds a layer of nuance that elevates this from a simple side to a Michelin-star moment. Ensure your pancetta is rendered until it's 'shatter-crisp' for the ultimate textural contrast.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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