Balsamic-Braised Brussels Sprouts with Pancetta

Name: Balsamic-Braised Brussels Sprouts with Pancetta
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 pound small Brussels sprouts, washed and trimmed; 1/4 pound pancetta, finely diced; 2 tablespoons finely diced shallots; 1 tablespoon minced garlic; 1/4 cup balsamic vinegar; 1 cup veal stock; Kosher salt and freshly ground black pepper

January 24, 2012

It’s funny when some of your biggest enemies turn out years later to be your best friends. As a child, I dreaded nothing more than those mushy, boiled-todeath, off-color Brussels sprouts. But once I discovered fresh Brussels sprouts and learned how to cook them, I became a full-fledged devotée! Here, in my favorite preparation, they’re sautéed with pancetta, shallots, and garlic and then braised in the pan with balsamic vinegar and veal stock until they’re shiny and glazed.

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