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.
Course
Dinner Sides
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Servings6
AuthorJen Seislove
Ingredients
2tbspolive oil
6slicesof pancetta or one package of diced pancetta
1large onionchopped
2pintsof brussel sproutshalved
1cupof chicken stock
1/2cupbalsamic vinegar
salt and pepper to taste
Instructions
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.
Recipe Notes
If you find there is too much liquid, you can drain some off to allow the sprouts to brown on some sides.