Here's the recipe and the link to her site. Happy Thanksgiving!

Brussels Sprouts with Pancetta and Balsamic Vinegar

6 slices pancetta, chopped
1 large onion, chopped
Salt and pepper
3 pints Brussels sprouts, large ones cut in half, small ones left whole
1 cup chicken stock
1/2 cup aged balsamic vinegar (eyeball it)

Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes. Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar.

Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.
Yields 6 servings

aired on: november 15, 2006

Here is a link that might be useful: Rachael Ray's new show

Thank you so much. I am just wondering. Do you think I could also use bacon. I have it on hand. I just do notwant to mess up the dish. Once again Thank you.

You're welcome, bebet! Bacon would be fine! I've subbed bacon for pancetta before.

Here is a link that might be useful: foodsubs.com - Bacon