BRUSSELS SPROUTS IN A BALSAMIC GLAZE WITH PANCETTA

Brussels Sprouts in a Balsamic Glaze With Pancetta image

Provided by Mary Close

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

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2 ounces pancetta, cut into 1/4 inch dice
1 -2 tablespoon extra virgin olive oil
18 medium Brussels sprouts, trimmed and halved
1/4 cup balsamic vinegar
fresh ground black pepper
2 tablespoons butter
salt

Steps:

In a heavy 10 inch saute pan set over medium low heat, slowly cook pancetta in 1 Tbsp olive oil until golden and crispy, 10 to 15 minutes. Remove pancetta to a plate lined with paper towels, leaving fat in pan. There should be about 2 tbsps. of fat left in pan. If not, add remaining 1 tbsp of olive oil. Have ready 1/2 cup water.
Put the pan over medium high heat, and arrange Brussel's sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to pan, cover immediately and simmer until the sprouts are are tender when poked, about 3 minutes. (If water evaporates before sprouts are tender add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a bowl.
Return pan to medium high heat, and if any water remains let it boil off. Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps and looks syrupy, about 2 minutes. Reduce heat to low, add butter, and stir till melted.
Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with sauce. Season to taste with salt and more pepper. Serve.

Nutrition Facts : Calories 128.8, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 74.3, Carbohydrate 9.4, Fiber 2.5, Sugar 4, Protein 2.5