Balsamic Glazed Brussels Sprouts with Pancetta

By bobcat

Ingredients

• 1 lb small Brussels sprouts, washed and trimmed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground pepper
• 1/4 lb pancetta, finely diced
• 2 tablespoons finely diced shallots
• 1 tablespoon minced garlic
• 1/4 cup balsamic vinegar
• 1 cup chicken stock

Preparation

Step 1

1. Pat Brussels sprouts dry. If larger than 1 inch in diameter, cut in half lengthwise.
2. Heat a large deep skillet over high heat 2 minutes. Add olive oil and butter; heat 1 minute. Add sprouts; season with 1 teaspoon salt and pepper as desired. Cook, stirring and shaking occasionally, 2 to 3 minutes until sprouts are browned. Reduce heat to medium; cook 3 to 4 minutes until sprouts begin to soften.
3. Add pancetta and cook, stirring occasionally, 1 to 2 minutes until pancetta starts to crisp. Stir in shallots and garlic, cook, stirring occasionally, 1 minute. Add vinegar; cook until liquid reduces to 2 tablespoons. Add stock; cook, stirring and shaking often, until liquid reduces to 4 tablespoons and sprouts are glazed. Add 1 to 2 tablespoons of water, if necessary.