Name: Brussels Sprouts with Pancetta
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 package (3 To 4 Oz. Size) Pancetta, Chopped; 1 pound Brussels Sprouts, Cleaned, Trimmed And Sliced Thinly; 2 cloves Garlic, Minced; 3/4 cups Chicken Or Vegetable Stock; 2 pinches Salt, Or To Taste; 1 pinch Black Pepper, Or To Taste; 1 pinch Garlic Powder, Or To Taste; 1 pinch Onion Powder, Or To Taste; 2 pinches Steak Seasoning Or To Taste; Balsamic Vinegar, to taste

1

Heat olive oil in a large skillet over medium heat.

2

Add pancetta and saute until crisp.

3

Remove pancetta and set aside.

4

Add sliced Brussels sprouts to the same skillet and cook until slightly browned.

5

Add garlic and cook for a couple more minutes.

6

Add stock and simmer until stock reduces and Brussels sprouts are tender.

7

Add the Pancetta to the sprouts, season with spices and add Balsamic vinegar.

8

Serve.

Brussels Sprouts with Pancetta

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