Brussels Sprouts With Pancetta And Maple Glaze

1. 1

   Preheat the oven to 475u00b0F.

2. 2

   Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and saute for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and saute 2 minutes longer.

3. 3

   Stir in the sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. This will take 20-25 minutes.

4. 4

   While the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. Stir to coat evenly coat. Arrange them on a baking sheet in a single layer and roast 20-25 minutes.

5. 5

   Toss the brussels sprouts with the glaze and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.