(With pancetta)
Ingredients
1 bag of brussel sprouts, sliced in half
4 thick slices of pancetta, sliced into 1" strips
1 shallot, diced
¼ c sherry vinegar
2 garlic cloves, sliced
½ c balsamic vinegar
Directions
Place a med satue pan over med heat and add pancetta. Cook pancetta till nice
and crispy, 10 - 15 min. Remove the pancetta with slotted spoon and any excess
oil leaving approx 1 or 2 T in the pan (just enough to coat the bottom). Add your
shallots and your sprouts cut side down. Cook 2 min then add garlic. Cook another
1 - 2 min then deglaze the pan with sherry vinegar, scrapping up any bits.
Cover and cook 2 min. Once the sprout are just getting tender, add the balsamic. Cook
uncovered approx 5 min so balsamic thickens, but be careful not to burn. Add the
pancetta back and toss through, then serve.
