Maple Glazed Brussels Sprouts with Pancetta
Maple Glazed Brussels Sprouts with Pancetta
Ingredients
Serves 6
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4 slices of Pancetta, chopped
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Olive oil
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1 large sweet onion, thinly sliced
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About 2 pounds Brussels sprouts, cleaned, small ones left whole and large ones halved
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1/3 cup chicken broth
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2 tablespoons maple syrup
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2 teaspoon Dijon mustard
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Salt and pepper to taste
Directions
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In a large saute pan over medium high heat, cook Pancetta until crisp. Remove Pancetta from pan and drain on paper towels.
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Add enough olive oil to the pan along with the Pancetta drippings to equal about 2 tablespoons.
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Add onion and saute until just beginning to brown, about 8 – 10 minutes.
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Add the Brussels sprouts and saute for about 2 – 3 minutes.
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Add the broth, maple syrup, and Dijon mustard and stir to combine.
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Reduce the heat to medium low.
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Cover and cook for about an additional 8 – 10 minutes or until the Brussels sprouts are tender.
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Season with salt and pepper and top with the cooked Pancetta.
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