Brussels Sprouts With Pancetta

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Oxmoor House

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Ingredients

1 quart water

1 1/4 pounds Brussels sprouts, trimmed and halved

3/4 ounce thinly sliced pancetta

1 tablespoon butter

1 1/2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped walnuts, toasted

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