- 2 teaspoons plus 3 tablespoons extra virgin olive oil
- 1 cup small-diced pancetta (approximately 4 ounces)
- Â˝ cup small-diced shallot
- Âľ cup sherry vinegar
- Âľ cup maple syrup
- ÂĽ cup light brown sugar
- 1 pound Brussels sprouts, quartered
- 1 teaspoon kosher salt
When the weather gets colder, I look forward to making Brussels sprouts. I didnâ€™t really like eating them until I figured out how to make them sweet and salty. The sweet maple glaze complements the saltiness of the pancetta and brings out the great cabbage flavor in the sprouts.
- Preheat the oven to 475Â°F.
- Â Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and sautĂ© for 8â€“10 minutes, or until the fat has rendered and the pancetta is crispy. Add the shallot and sautĂ© 2 minutes longer.
- Â Stir in sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower heat to medium and simmer to reduce the liquid by half. This will take 20â€“25Â minutes.
- While the maple glaze is reducing, toss the Brussels sprouts with remaining 3 tablespoons olive oil and salt. Stir to evenly coat and season the Brussels sprouts. Arrange them on a baking sheet in a single layer and roast for 20â€“25 minutes.
- Â Toss Brussels sprouts with maple glaze, transfer to a serving dish, and serve hot.