Brussel Sprouts are one of those love them or hate them vegetables. That all changes when you add a little bit of pancetta, one of the better products to come from that magical animal, the pig. Add a few tablespoons of balsamic vinegar and I think even the most ardent sprout hater can be converted.
Brussel Sprouts with PancetTa
Brussel Sprouts with salty pancetta and sweet balsamic vinegar
Ingredients
4 T olive oil
4 T butter
2 lbs brussel sprouts, washed and halved
salt and pepper to taste
6 ounces pancetta, chopped
1/2 C balsamic vinegar
1/2 C chicken broth
Instructions
Heat butter and olive oil in a large skillet over medium heat
Add brussel sprouts and salt and pepper to taste, let cook, stirring occasionally, for about five minutes or until the sprouts start to brown
Add pancetta, and cook about 10 more minutes, stirring occasionally
Increase heat to medium high, add stock and vinegar, and cook for another 10 minutes or so, or until sprouts are cooked through
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