Brussels sprouts, pancetta, feta fondue

Last updated: December 20, 2025

Looking for a showstopper Thanksgiving vegetable dish? Or a showstopper anytime vegetable dish? Look no further.

Makes 4 servings

Ingredients

For the Feta Fondue

• 25 g white wine

• 50 g Chicken Stock

• 200 g cream

• 100 g crumbled feta cheese

• 15 g, 1/2 oz gin

• 10 g water

• 10 g cornstarch

• 7 g salt

• 5 g lime juice

• Pinch of cayenne

To complete

• 450 g | 1 lb | Brussels sprouts, halved lengthwise

• EVOO, as needed

• 225 g pancetta, 1/4" dice

Recipe

For the Feta Fondue

• 25 g white wine

• 50 g Chicken Stock

• 200 g cream

• 100 g crumbled feta cheese

• 15 g, 1/2 oz gin

• 10 g water

• 10 g cornstarch

• 2 g salt

• 5 g lime juice

• Pinch of cayenne

In a six cup saucepan over medium-high heat, reduce wine until almost dry. Add stock, reduce until almost dry. Add cream, reduce by a quarter.* Add the cheese and blend using an immersion blender. Add gin. Combine water and cornstarch to make slurry, gently whisk into sauce. Cook for a minute. Remove from heat and mix in salt, lime, and cayenne. Set aside until ready to complete. May be made up to two days ahead of time.

*I find I usually underestimate the reduction in this step. Here’s a way to accurately measure the reduction: Weigh your saucepan immediately before adding the cream. This is your starting weight. Your goal weight is the start weight plus 150 g. If you double the recipe—which I recommend—your goal weight will be your start weight plus 300 g.

To Complete

• 450 g | 1 lb | Brussels sprouts, halved lengthwise

• EVO

• 5 g kosher salt

• 225 g pancetta, 1/4" diced

• Feta Fondue, from above

Coat the sprouts in olive oil, place them cut side down on an unlined baking sheet, and roast at 450˚F for 15 minutes. While they roast, add diced pancetta to a sauté pan large enough so the pancetta forms one layer, and cook over medium or medium-low heat until crispy, about 15 minutes.

Remove the sprouts from the oven, place in a bowl. Using a slotted spoon, spoon pancetta bits on top of sprouts spoon feta fondue over top. Serve.

Note

This is part of a cookbook proposal that’s out on submission right now. If you’d like to see what a book proposal looks like, click here.