This is a hearty and delicious side for any roast you serve. The rich combination shallots, pancetta & fig vinegar imparts a subtle sweetness and creamy mellowness to the brussels sprouts earthy bitter flavour.
Brussels Sprouts 36 medium, trimmed, washed and halved
4-5 Shallots thinly sliced
2 Garlic Cloves
1 Cup Pancetta 1/4-inch dice
3 Tbsp Olive Oil
2 Tbsp Butter
1/4 Cup Fig Balsamic Vinegar
Freshly Ground Black Pepper
Sea Salt to taste
On medium high, in a large heavy sauté pan, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp. Remove pancetta and set aside.
In the same pan melt remaining oil and butter. Add garlic and shallots and sauté until they are golden brown and beginning to caramelize.
Add Brussels sprouts to shallot mixture and sauté until beginning to lightly brown. Push mixture to the exterior of the pan to make a well in the centre. In the well, add fig balsamic vinegar and reduce, on medium high, until it begins to form a syrup.
Mix and combine syrup with Brussels sprout mixture add pancetta and sauté for 3-4 minutes on a low heat.
Season to taste with salt and pepper. Serve.