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Categories:Viewed: 33 - Published at: 8 years ago
Ingredients
- 1 quart water
- 1 1/4 pounds Brussels sprouts, trimmed and halved
- 3/4 ounce thinly sliced pancetta
- 1 tablespoon butter
- 1 1/2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped walnuts, toasted
Method
- Bring 1 quart water to a boil in a large nonstick skillet. Add Brussels sprouts, and boil 5 minutes or just until tender; drain well. Keep Brussels sprouts warm. Wipe pan dry with paper towels.
- Cook pancetta in pan over medium-high heat until crisp. Remove pancetta from pan; drain on paper towels.
- Melt butter in pan over medium heat; cook 2 minutes or until lightly browned, stirring occasionally. Add Brussels sprouts; stir in balsamic vinegar, salt, and pepper. Cook 3 minutes or until balsamic vinegar is slightly thick and mixture is thoroughly heated. Stir in pancetta. Remove from heat; sprinkle with toasted walnuts.
