Brussels Sprouts With Pancetta And Maple Glaze

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 teaspoons extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 1 cup small diced pancetta (about 4 ounces)
• 1/2 cup small diced shallot
• 3/4 cup sherry wine vinegar
• 3/4 cup maple syrup
• 1/4 cup light brown sugar
• 1 lb brussels sprout, quartered
• 1 teaspoon kosher salt

Recipe

• 1 preheat the oven to 475°f.
• 2 heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. add the pancetta and sauté for 8-10 minutes, or until fat had rendered and the pancetta is crispy. add the shallot and sauté 2 minutes longer.
• 3 stir in the sherry vinegar, maple syrup, and brown sugar. bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. this will take 20-25 minutes.
• 4 while the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. stir to coat evenly coat. arrange them on a baking sheet in a single layer and roast 20-25 minutes.
• 5 toss the brussels sprouts with the glaze and serve hot.