Brussels Sprouts with Pancetta and Balsamic Vinegar | Recipe

Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes.

Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes.

Add the sprouts along with the chicken stock and the balsamic vinegar.

Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.

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