BRUSSELS SPROUTS WITH PANCETTA AND MAPLE GLAZE

Brussels Sprouts With Pancetta and Maple Glaze image

Provided by Brookelynne26

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons extra virgin olive oil
3 tablespoons extra virgin olive oil
1 cup small diced pancetta (about 4 ounces)
1/2 cup small diced shallot
3/4 cup sherry wine vinegar
3/4 cup maple syrup
1/4 cup light brown sugar
1 lb Brussels sprout, quartered
1 teaspoon kosher salt

Steps:

Preheat the oven to 475°F.
Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and sauté for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and sauté 2 minutes longer.
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.
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.
Toss the brussels sprouts with the glaze and serve hot.

Nutrition Facts : Calories 370.5, Fat 13, SaturatedFat 1.8, Sodium 473.4, Carbohydrate 64.5, Fiber 3, Sugar 51, Protein 3.4