Braised Brussel Sprouts with Pancetta & Balsamic

Ingredients

• 0.5 cup balsamic vinegar 
• 2 cup breadcrumbs fresh
• 2 pound baby brussels sprouts washed and trimmed (cut larger ones in two)
• 1 cup chicken broth 
• 2 tablespoon garlic minced peeled
• 2 teaspoon lemon zest 
• 0.5 cup olive oil 
• 2 teaspoon oregano leaves minced
• 1 cup pancetta diced
• 2 tablespoon parsley leaves chopped
• 3 tablespoon onion red minced
• 6 servings salt and pepper 
• 3 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 350 degrees. In a bowl, mix bread crumbs with the oregano and zest.
2. Pour ¼-cup olive oil onto a cookie sheet, followed by the breadcrumb mixture.
3. Mix well. Toast it in the oven, tossing frequently, until golden brown, 10 to 12 minutes.
4. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy.
5. Add the Brussels sprouts cut side down, sprinkle with salt and pepper, and saute, until bottoms lightly browned, about 5 minutes. Work in batches until all the sprouts are browned removing them to a plate when finished.Leave liquids in the pan add the diced pancetta, and saute, tossing frequently, until they begin to brown. Return all the sprouts to the pan and cook over medium high heat until well browned and softened slightly, about 8 minutes more. The pancetta will be crisp. Reduce heat; add red onion and garlic, and saute until fragrant, 2 minutes.Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley.
6. Transfer to a warm serving bowl and scatter breadcrumbs on top.