Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar

 

From the October/November 2015 issue of Eat Drink Mississippi 

 

4 cups Brussels sprouts, sliced in half

Water

Salt 

Olive oil 

1 teaspoon garlic, chopped

1 teaspoon shallots, chopped

1/2 cup cooked pancetta

1/4 cup white wine or chicken stock 

2 tablespoons butter 

Salt and pepper, to taste

J Olive Co. balsamic vinegar (or any other balsamic vinegar of your choice)

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Blanch Brussels sprouts in salt water. Shock in ice bath, then pour into strainer and strain off water. 

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Heat olive oil in a cast iron skillet. Sauté Brussels sprouts on high heat. Add garlic and shallots; and sauté until tender. Next, add cooked pancetta and deglaze with white wine or chicken stock. Add butter; and season with salt and pepper. Finish by drizzling with balsamic vinegar.