Brussels Sprouts with Pancetta and Dates – Trish Magwood
I remember the first time I had Brussels sprouts. I was in grade nine and at a friend’s house. Her mom made me eat them, and I hated them. Oh, how I’ve changed. The Niagara Street Grill, way back...
Ingredients
- 5 oz (140 g) pancetta, cut into chunks
- 1 lb (455 g) Brussels sprouts
- 2 tbsp (30 mL) olive oil
- Salt and freshly cracked pepper
- 3 tbsp (45 mL) aged balsamic vinegar
- 2 tbsp (30 mL) maple syrup
- 1/2 cup (125 mL) Medjool dates, pitted and halved
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