Brussel sprouts with Pancetta and Balsamic Glaze

#autoimmune #balsamicsprouts #brusselsprouts #pancetta #sidedish #vegetables Dec 20, 2020

Can't get your kids to eat brussel sprouts? Here is a sure way the kids to clean their plates.

The glaze it what makes the dish so don't skimp on the glaze.

INGREDIENTS

4 oz pancetta, minced
2 lb brussels sprouts,
3 tsp extra virgin olive oil
4 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper(omit pepper with AI)
1/2 cup organic balsamic vinegar
2 tablespoon surkin gold sugar alternative(optional) can also use honey, but I would use less of it since it is sweeter than the Surkin Gold. But you don't really need a sweetener at all. Just make sure you reduce the vinegar well.
This is the Pancetta I use:

INSTRUCTIONS

With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp. About 3/4 way through cooking add the balsamic.
Combine the balsamic and Sunkin gold(if using) over medium high heat until the vinegar boils stirring frequently. When the vinegar coats the back of a spoon it is done.

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