Caramelized Honey Balsamic Brussels Sprouts with Pancetta

In a small sauce pan, heat balsamic vinegar and honey. Mix and bring to a simmer until it reduces down by 3/4.

Heat the pancetta and oil in a heavy 10-inch saute or saute pan over medium-low heat until golden and crisp all over, 10 to 15 minutes. With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the drippings in the pan.

Lay the halved Brussels sprouts, cut side down in the skillet. Once all of the Brussels sprouts are in, reduce the heat to medium and place the lid over the pan. The steam will help to cook the sprouts. Let the Brussels sprouts cook for 5–8 minutes this way before stirring.

Add the pancetta back into the skillet, stir and continue to cook the sprouts until fork-tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper to taste.

Add the balsamic and honey mixture, finish with the butter stir and serve hot.