Brussels Sprouts with Pancetta and Parmesan

from ButterYum

makes 4-6 servings

Ingredients

  • 1 pound roasted Brussels sprouts (recipe here)

  • 1 medium yellow onion, diced

  • 8 ounces diced pancetta

  • 2 tablespoons water

  • 1 teaspoon red wine vinegar

  • shaved parmesan

Directions

  1. In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.

  2. Add water to deglaze pan; remove from heat and stir in red wine vinegar.

  3. Pour contents of pan over roasted sprouts and top with shaved parmesan.