Ingredients
2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
1 to 2 Tbs. extra-virgin olive oil
10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
1/4 cup balsamic vinegar
Freshly ground black pepper
2 Tbs. unsalted butter
Kosher salt
Fine Cooking
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1 to 2 Tbs. extra-virgin olive oil
10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
1/4 cup balsamic vinegar
Freshly ground black pepper
2 Tbs. unsalted butter
Kosher salt
Description
This Simple One-pan Preparation Is Long On Flavor, Thanks To The Pancetta And Balsamic Vinegar. If Pancetta Is Hard To Come By, Substitute Two Thick Slices Of Bacon.
Fine Cooking
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