Balsamic-Glazed Brussels Sprouts with Pancetta

Balsamic-Glazed Brussels Sprouts with Pancetta
Serves 4.
One of the great things about cooking with balsamic vinegar is the wonderfully sweet flavor it develops as it reduces. Pancetta for those of you wondering is an Italian cured ham; if you can’t find it you can substitute bacon, which will give a very similar flavor. One thing I can grantee, between the salty bite from the pancetta and sweet tang from the vinegar-glaze, this dish will surely change your opinion of brussels sprouts.

1 pound brussels sprouts
Salt and freshly ground black pepper
2 tablespoon unsalted butter
1 tablespoon olive oil
1/4 cup French shallot, finely diced
1/4 cup balsamic vinegar
3 ounces paper thin slices of pancetta, coarsely chopped

Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

Heat 1 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add shallot, pancetta, and cook, tossing occasionally, until shallots are tender and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

Add onions to brussels sprouts, and toss well. Serve immediately.