Pancetta with Balsamic Vinegar and Brussels Sprouts

Method

1. Prepare the Brussels sprouts: clean them and cut them in half.
2. Season the sprouts with olive oil, salt, pepper, brown sugar, a slice of garlic, and optionally thyme, basil or rosemary.
3. Put the sprouts in the oven for 10-15 minutes until they are charred and caramelized.
4. Meanwhile, heat a pan over very high heat with a drizzle of oil.
5. Add the pancetta cut into large chunks, pepper, and garlic. Sear until well browned.
6. When the pancetta is nicely browned, add a pinch of salt, brown sugar, and balsamic vinegar.
7. Cook in the pan for a few minutes, then transfer the pancetta to the oven for 7-8 minutes to caramelize.
8. After the oven, return the pancetta to the pan for a final touch of caramelization.
9. Take the sprouts out of the oven when ready.
10. Plate: spread a little colour (turmeric and water) on the plate if desired, arrange the pancetta, sprouts, and drizzle with the cooking sauce. Garnish with aromatic herbs.