Brussels Sprouts With Pancetta and Maple Glaze
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- Preheat the oven to 475°F.
- 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.
- 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.
- 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.
- Toss the brussels sprouts with the glaze and serve hot.
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