Balsamic Glazed Brussels Sprouts With Pancetta Recipe

How to make it

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• In a heavy 10-inch straight-sided sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.
• With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind.
• You should have about 2 Tbs. of fat in the pan; if not; add the remaining 1 Tbs. oil.
• Have ready 1/2 cup water.
• Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer.
• Cook undisturbed until nicely browned, 2 to 3 minutes.
• When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes.
• (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.
• Return the pan to medium-high heat and if any water remains, let it boil off.
• Add the balsamic vinegar and a few grinds of pepper.
• Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes.
• Reduce the heat to low, add the butter, and stir until melted.
• Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce.
• Season to taste with salt and more pepper and serve.
• From Fine Cooking Magazine.