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Brussels Sprouts With Pancetta and Maple Glaze

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“From Crazy Good Italian by Mike Isabella”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 475°F.
  2. Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and sauté for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and sauté 2 minutes longer.
  3. Stir in the sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. This will take 20-25 minutes.
  4. While the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. Stir to coat evenly coat. Arrange them on a baking sheet in a single layer and roast 20-25 minutes.
  5. Toss the brussels sprouts with the glaze and serve hot.

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