Brussel Sprouts with Pancetta and Balsamic Vinegar



  • Six slices of thinly sliced pancetta
  • 1 large vidalia onion
  • Salt and Pepper
  • 1 and a half lbs. brussell sprouts
  • 2 cups chicken stock
  • 1/4 cup balsamic vinegar
  1. Heat a large skillet over medium heat with 2 tablespoons of olive oil. Add chopped pancetta and cook until crisp.
  2. Add the chopped onion and cook until soft. Season with salt and pepper.
  3. Add chicken stock, balsamic vinegar and brussel sprouts.
  4. Stir to combine and cook until sprouts are tender.
I transfered the sprouts into a casserole dish after cooking and sprinkled with parmesan cheese and roasted them for another 15 minutes before serving.

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