Brussels Sprouts With Bacon & Balsamic Vinegar

• 4 slices pancetta of thick-sliced bacon, cut into small pieces.
• 1 1/4 lbs Brussles sprouts, outer leaves removed and ends trimmed.
• 2-3 tbsp sherry or water.
• 2 tbsp balsamic vinegar.
• Slivered almonds, optional

1. In a large skillet, cook the pancetta or bacon pieces until they are crisp. While the pancetta cooks, rinse the Brussel sprouts under water. Remove the bacon and drain on a paper towel. Discard the bacon fat and wipe out the skillet.
2. Cut the Brussel sprouts in half or quarters.
3. Add the Brussel sprouts to the skillet the bacon was cooked in and begin to saute over med. heat until they start to brown slightly, sprinkling them with the sherry or water so they don't stick (about 5 min.).
4. Drizzle the Brussel sprouts with balsamic vinegar and continue sauteing until the sprouts are just tender, about 5-6 min. more.
5. Season with freshly ground black pepper and tip with slivered almonds if desired.

bacon, brussles, sherry, balsamic vinegar, slivered almonds

Taken from www.epicurious.com/recipes/member/views/brussels-sprouts-with-bacon-balsamic-vinegar-50166992 (may not work)