Brussels Sprouts With Pancetta And Maple Glaze

• 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

1. Preheat the oven to 475u0b0F.
2. 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.
3. 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.
4. 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.
5. Toss the brussels sprouts with the glaze and serve hot.

extra virgin olive oil, extra virgin olive oil, pancetta, shallot, sherry wine vinegar, maple syrup, light brown sugar, brussels, kosher salt

Taken from www.food.com/recipe/brussels-sprouts-with-pancetta-and-maple-glaze-490328 (may not work)