Ingredients

• 6 oz pancetta, small dice
• 2 lbs baby Brussels sprouts, quartered
• 3 T shallots, fine chop
• 1 cl garlic, minced
• 1/2 C balsamic vinegar
• 1/2 C chicken stock
• 2 T unsalted butter

Instructions

1. Render the pancetta in oil in a pan. Add the garlic, shallots, Brussels sprouts, and butter. Brown the sprouts.
2. Add the vinegar to deglaze. Add the stock and cook until glazed and tender. Season to taste.
3. Plate and serve.

Source: www.kitchendaily.com

Contributed by: Skip