Brussels Sprouts with Pancetta and Parmesan

from ButterYum
makes 4-6 servings


  • 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


  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.