Ingredients

1/2 pound pancetta

1 potato, chopped

1 sweet onion chopped

3 cloves garlic, minced

dash or two of red pepper flakes

1 pound Brussels sprouts trimmed and sliced, tossed in olive oil

1 can coconut milk

6 cups chicken stock, low sodium (the pancetta packs a mean salt punch)

1 cup balsamic vinegar (reduced by about half)

S & P to taste

Directions

-Preheat oven to 400, toss Brussels sprouts in olive oil and spread on roasting pan in a single layer. bake for 15-20 minutes until tops get brown and crispy.

-Brown/crisp up chopped pancetta in a pan, remove/strain out

-Caramelize the onion in the in the pancetta fat, add the garlic and red pepper flakes, toss in the potato. Cook for ~5 minutes

-Add the stock and let everything soften. Add the coconut milk. Puree with an immersion blender.

-To serve: bowl up some broth, drop in some roasty toasty Brussels sprouts, sprinkle some crispy pancetta goodness over the top, and drizzle with a teaspoon of balsamic reduction.