Ingredients
1 pound fresh Brussels sprouts (whole or halved)
3 oz. pancetta, cubed
1-2 tablespoons butter
balsamic vinegar, to taste
sea salt and freshly ground pepper, to taste
Directions
Heat large pan or skillet over medium-high heat and brown pancetta on all sides.
Once pancetta cubes are crispy on the outside, transfer to a paper towel-lined plate to drain.
Lower heat to medium and add butter to pancetta fat. Saute Brussels sprouts until cooked through and fragrant, stirring frequently. About 10 minutes. (It’s okay if there are some parts that are burned.)
Drizzle with balsamic vinegar and cook for another 2-3 minutes.
Return pancetta to the pan and mix everything together.
Taste and season with salt and pepper, if necessary, and serve immediately.