2 tsp Flying Olive Single Varietal Extra Virgin Olive Oil of Choice
1 pkg (4 oz) pancetta, diced
1 large shallot, minced
About 1 pound of Brussels Sprouts, bottoms trimmed and cut in ? ? from top to bottom
1/3 cup pecans, roughly chopped
1 Tbsp Flying Olive Aged Traditional Balsamic Vinegar of Choice
Salt and freshly ground black pepper to taste
Trim the Brussels sprouts and place in a saucepan. Cover with water. Bring to a boil. Turn down the heat and cook on low for 6-8 minutes until almost cooked through and tender. Drain.
Meanwhile, add the Flying Olive EVOO of Choice to a skillet and heat on low-medium. Add the shallot and pancetta and cook until well browned, about 6-8 minutes. Move to a plate.
When the Brussels sprouts are drained, add them to the same skillet. Brown them lightly, scraping up any browned bits. When ready, remove from the skillet and place on the same plate as the shallot/pancetta mixture.
Chop the pecans. Add them to the same skillet and let them toast for 2-3 minutes. Add the Flying Olive Traditional Balsamic Vinegar and stir until the pecans begin to caramelize, about 2 minutes. Move them to a small bowl.
Add the Brussels sprouts and pancetta mixture back to the skillet to warm up, about 2-4 minutes. Place in a serving bowl and sprinkle on the caramelized pecans. Serve.
Submitted by Barb L.