Brussels Sprouts

By linda1949

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

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

Heat a large, deep skillet over high heat for 2 minutes. Add olive oil and butter and heat 1 minute. Add sprouts; season with 1 teaspoon salt and pepper, as desired. Cook, stirring and shaking occasionally for 2-3 minutes until sprouts are browned. Reduce heat to medium and cook 3-4 minutes until sprouts begin to soften.

Add pancetta and cook, stirring occasionally for 1-2 minutes until pancetta starts to crisp. Stir in shallots and garlic; cook, stirring occasionally for 1 minute. Add vinegar and 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 1-2 tablespoons water, if necessary.