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Brussel Sprouts with Pancetta and Balsamic Vinegar Recipe

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This recipe for Brussel Sprouts with Pancetta and Balsamic Vinegar is from From the Recipe Box of Jean Papendick and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices pancetta, chopped
1 large onion, chopped
Salt and pepper
3 pints Brussels sprouts, large ones cut in half, small ones left whole
1 cup chicken stock
1/2 cup aged balsamic vinegar (eyeball it)
Directions:
Directions:
Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes. Add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar.

Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.
Yields 6 servings

 

 

 

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