Brussels Sprouts with Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 8 minutes; Cook: 20 minutes Ingredients:
1 quart water |
1 1/4 pounds brussels sprouts, trimmed and halved |
3/4 ounce thinly sliced pancetta |
1 tablespoon butter |
1 1/2 tablespoons balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons chopped walnuts, toasted |
Directions:
1. Bring 1 quart water to a boil in a large nonstick skillet. Add Brussels sprouts, and boil 5 minutes or just until tender; drain well. Keep Brussels sprouts warm. Wipe pan dry with paper towels.
2. Cook pancetta in pan over medium-high heat until crisp. Remove pancetta from pan; drain on paper towels.
3. Melt butter in pan over medium heat; cook 2 minutes or until lightly browned, stirring occasionally. Add Brussels sprouts; stir in balsamic vinegar, salt, and pepper. Cook 3 minutes or until balsamic vinegar is slightly thick and mixture is thoroughly heated. Stir in pancetta. Remove from heat; sprinkle with toasted walnuts.
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