Balsamic-Braised Brussels Sprouts with Pancetta

1. 1

   Heat a large saute pan over high heat for 2 minutes.

2. 2

   Swirl in the olive oil and butter, and wait another minute.

3. 3

   Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper.

4. 4

   Shake the pan, rolling the Brussels sprouts around to help them brown evenly.

5. 5

   After a few minutes, turn the heat to medium, and cook another 3 to 4 minutes, until the sprouts soften slightly.

6. 6

   Add the diced pancetta to the pan and cook a minute or two, until it starts to crisp.

7. 7

   Stir in the shallots and garlic, and cook another minute or so, until theyre translucent.

8. 8

   Pour in the balsamic vinegar and reduce by half.

9. 9

   Add the veal stock and reduce to about a 1/4 cup, stirring and shaking the pan often to glaze the Brussels sprouts.

10. 10

    If you start to run low on liquid before the sprouts are cooked, add a little water to the pan.

11. 11

    Serve immediately, or transfer to a baking sheet to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.