• 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 servings


Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 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.

Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.