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.