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
In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.
Add water to deglaze pan; remove from heat and stir in red wine vinegar.
Pour contents of pan over roasted sprouts and top with shaved parmesan.