Caramelized Brussels Sprouts with Pancetta & Pecorino Romano Recipe

Ingredients

• 1 pound brussels sprouts
• 2 tablespoons olive oil
• 4 ounces pancetta, cubed
• 1 shallot, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 2 tablespoons sherry vinegar
• Small piece of aged Pecorino Romano cheese

1. Preheat oven to 400°F. Bring a pot of water to a boil over high heat. Add brussels sprouts and blanch them for 5 minutes. Drain brussels sprouts.
2. Heat olive oil in a large sauté pan over medium high heat. Add pancetta and sauté until crispy. Remove with a slotted spoon and place on a small plate. Add shallots and sauté until translucent. Stir in mustard, sugar, and sherry vinegar. Return pancetta to the pan and stir in brussels sprouts, coating them in the shallot dressing.
3. Transfer brussels sprouts mixture to a baking dish and bake until sprouts are caramelized, about 20 minutes. Sprinkle with Pecorino Romano cheese and serve immediately.