Step 1

Use the slicing attachment on a food processor to shred the sprouts. Or, use a sharp knife to thinly slice the sprouts. Set aside.

Step 2

Cook the pancetta in a large skillet until cooked and crispy. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels.

Step 3

In the same skillet, add the wine and de-glaze the pan (scraping up cooked on pancetta bits) over medium-high heat. Cook, stirring frequently, until most of the liquid has evaporated, about 2 minutes.

Step 4

Add the Brussels sprouts and cook until softened and somewhat reduced, about 5 minutes.

Step 5

Stir in 1 tsp of salt, as well as the pepper, pancetta, toasted pine nuts, and balsamic glaze. Remove from heat and taste. Add more salt if desired. Transfer to warmed serving dish and serve at once!