Brussels Sprouts with Pancetta and Balsamic Vinegar
Get recipes for the other dishes at Rachael's Thanksgiving table:
by Rachael Ray | on 09/03/07
Photo credit: Lisbeth Axell
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 6 slices pancetta, chopped
- 1 large onion, chopped
- Salt and pepper
- 3 pints Brussels sprouts, large ones cut in half, small ones left whole
- 1 cup chicken stock
- 1/2 cup aged balsamic vinegar (eyeball it)
Serves 6
Preparation
Heat a large skillet over medium-high heat with two turns of the pan of EVOO, about two tablespoons. Add pancetta and cook until crisp, about four minutes. Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar.
