Balsamic Glazed Brussel Sprouts with Pancetta

So you say you don't like brussel sprouts????  Well you MUST try this recipe .... brussel sprouts may be green and scary but cook them in pancetta and deglaze the pan with balsamic vinegar and they are irresistible!

I made these last Christmas and they have reappeared with each turkey dinner since!  I have always loved brussel sprouts but I was on a balsamic kick and thought of this combination. 
The sweet from the balsamic paired with the salty from the pancetta is amazing! 

Ingredients
1 bag of brussel sprouts, I'm not sure how many, enough to serve however many people are feeding!!! ;)
2-3 cloves of garlic
1 pkg of chopped Italian pancetta
1-2 tbsp of Balsamic Vinegar
Salt and Pepper to taste

Trim the brussel sprouts, removing the woody end part and a few out leaves, wash and set aside

Add pancetta to a large frying pan and some fresh ground pepper
Once the pancetta has started to cook and has release some grease in the pan add in the minced garlic, allowing to cook for 1 minute
Add the brussel sprouts to the pan and a splash of water (maybe a 1/4 c), cover and allow to simmer for 15-20 minutes until they are done
Add balsamic vinegar to the pan and mix around, deglazing the pan
Turn off heat and allow the stand for a few minutes before serving

These are a perfect vegetable side to any roast dinner and my absolute favourite, enjoy!