Sautéed Brussels Sprouts with Pancetta

Ingredients

• 1/2 pound pancetta (, cut into small dice (about 1 cup)*)
• 2-3 tablespoons olive oil (, divided)
• 1 pound fresh Brussels sprouts
• 2 tablespoons pure maple syrup
• 1 tablespoon white balsamic vinegar
• Kosher salt and freshly ground black pepper (, to taste)

Instructions

1. 1

   Crisp up the pancetta. Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.

2. 2

   Trim the Brussels sprouts. While the pancetta is cooking, trim the ends of the Brussels sprouts and cut in half from the root to the tips of the sprout.

3. 3

   Sauté the Brussels sprouts. Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and cook for 4-5 minutes, until the sprouts begin to brown and caramelize, then turn. Season with kosher salt and black pepper, reduce the heat to medium, and cover with a lid. Add another tablespoon of oil to the bottom of the pan if needed. Cook for another 3-4 minutes or until the sprouts are fork-tender.

4. 4

   Dress and serve. Add the pancetta back to the pan. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar, add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork-tender but not mushy.