Brussels Sprouts With Pancetta And Maple Glaze - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
3 tablespoons extra virgin olive oil
1 cup small diced pancetta (about 4 ounces)
1/2 cup small diced shallot
3/4 cup sherry wine vinegar
3/4 cup maple syrup
1/4 cup light brown sugar
1 lb Brussels sprout, quartered
1 teaspoon kosher salt

Preparation

Preheat the oven to 475\u00b0F.
Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and saute for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and saute 2 minutes longer.
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.
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.
Toss the brussels sprouts with the glaze and serve hot.