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Brussels Sprouts



2 tablespoons olive oil

4 ounces speck, diced

1 pound Brussels sprouts, ends trimmed and leaves separated

2 shallots, sliced

1 butternut squash, sliced in half moons

2 pears, sliced to a medium thickness

4 ounces balsamic vinegar

Salt and pepper to taste


  1. In a skillet set over medium-high heat, add olive oil and speck. Render the fat, being careful not to burn, and add Brussels sprouts. Roast Brussels until well caramelized, about 4 minutes.
  2. Once caramelized, add shallots and cook until they are caramelized, about 2 minutes. Add squash and sauté until caramelized, about 4 minutes. Add pears and caramelize, about 2 minutes.
  3. Deglaze pan with balsamic vinegar. Season with salt and pepper and serve.
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