Brussels Sprouts with Pancetta and Balsamic Vinegar

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 6 servings
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)

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.