This uncomplicated side dish will satisfy your desire for a tangy sweetness and crisp saltiness and can be thrown together quickly in just one pan. 
I’m thrilled that my MC, Maggie, has caught the cooking bug.
If she’s not making some masterpiece in her art center, then she is probably glued to some cooking show on Netflix.
Mags whipped up these brussel sprouts for our family and they were a huge hit.
She started by crisping the pancetta and then camelizing the onions. 
After adding the sliced brussel sprouts to the pan, she added some chicken stock and balsamic vinegar and sautéed until the vinegar reduced to a sweet, tangy and sticky sauce.
Fabulous work, Mags! These were perfectly browned without overcooking! 
How do you like your brussel sprouts prepared?
Brussel Sprouts with Pancetta and Balsamic Vinegar Reduction
This simple side dish will satisfy your desire for a tangy sweetness and crisp saltiness and can be thrown together quickly in just one pan.
- 2 tbsp olive oil
- 6 slices of pancetta or one package of diced pancetta
- 1 large onion (chopped)
- 2 pints of brussel sprouts (halved)
- 1 cup of chicken stock
- 1/2 cup balsamic vinegar
- salt and pepper to taste
- Heat olive oil in a skillet over medium-high heat
- Add pancetta and cook until crisp.
- Add the onion and cook for 3-4 minutes until soft.
- Add the brussel sprouts and cook for 1 minute.
- Add the chicken stock and the balsamic vinegar.
- Stir to combine and cook for 10-12 minutes until the vinegar has reduced, the brussel sprouts are tender but not mushy and they are beginning to brown on some sides.
If you find there is too much liquid, you can drain some off to allow the sprouts to brown on some sides.
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