Brussels Sprouts with Pancetta and Balsamic Glaze

1. Prepare Toasted Bread Crumbs

Preheat your oven to 350 degrees Fahrenheit. Mix fresh bread crumbs with fresh thyme leaves and extra virgin olive oil. Spread the mixture onto a cookie sheet and toast in the oven until golden brown, about 10 to 12 minutes.

2. Cook Brussels Sprouts

Heat olive oil and unsalted butter in a large skillet. Add baby brussels sprouts seasoned with salt and pepper. Sauté until sprouts start to become tender, about 5 minutes.

3. Add Pancetta and Aromatics

Increase heat and add diced pancetta to the skillet. Sauté until crisp and brussels sprouts are browned, about 12 minutes. Stir in minced shallots and minced garlic, and cook until fragrant.

4. Create Balsamic Glaze

Pour balsamic vinegar and veal stock into the skillet. Reduce for about 10 minutes, stirring occasionally. Adjust seasoning if needed and stir in freshly chopped parsley.