Brussels Sprouts With Pancetta and Maple Glaze

READY IN: 40mins
Recipe by Brookelynne26

From Crazy Good Italian by Mike Isabella

Top Review by Dennis C.

This recipe is word for word stolen from Mike Isabella from Top Chef. I've had the dish in one of his restaurants and own the cookbook he published it in.

Ingredients Nutrition

Directions

  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.

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