BALSAMIC-GLAZED BRUSSELS SPROUTS WITH PANCETTA

By jarren

Ingredients

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

Preparation

Step 1

Pat brussels sprouts dry. If larger than 1" in diameter, cut in half lengthwise.

Heat a large, deep skillet over high heat, 2 minutes. Add olive oil and butter; heat 1 minute. Add sprouts; season with 1 tsp 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.

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 tbsp. Add stock; cook, stirring and shaking often, until liquid reduces to 4 tbsp and sprouts are glazed. Add 1 to 2 tbsp water, if necessary.