Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved
  • 4 oz (113g) Pancetta, diced
  • 2 tablespoons (30ml) Olive oil
  • ¼ cup (60ml) Balsamic vinegar
  • 2 tablespoons (28g) Brown sugar, packed
  • 1 tablespoon (15ml) Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté pancetta in a large skillet over medium heat until crispy. Remove pancetta with a slotted spoon and set aside on a paper towel-lined plate, reserving the rendered fat in the pan.
  2. Add olive oil to the pan with the pancetta fat. Add the halved Brussels sprouts, cut-side down. Sauté until browned and slightly softened, stirring occasionally.
  3. In a small bowl, whisk together balsamic vinegar, brown sugar, and Dijon mustard.
  4. Pour the balsamic glaze over the Brussels sprouts. Cook, stirring frequently, until the sprouts are tender and the glaze has thickened. Watch carefully to prevent burning.
  5. Season with salt and pepper to taste. Stir in the crispy pancetta. Serve immediately.