Brussels Sprouts with Pancetta and Maple Glaze
- 2 teaspoons plus 3 tablespoons extra virgin olive oil
- 1 cup small-diced pancetta (approximately 4 ounces)
- ½ 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
Instructions:
When the weather gets colder, I look forward to making Brussels sprouts. I didn’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 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 the fat has rendered and the pancetta is crispy. Add the shallot and sauté 2 minutes longer.
-  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 20–25 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 20–25 minutes.
- Â Toss Brussels sprouts with maple glaze, transfer to a serving dish, and serve hot.