Brussels Sprouts with Pancetta

By Kristine

Ingredients

• 2 1/2 pounds Brussels sprouts, trimmed
• 1 tablespoon kosher salt
• 1/2 cup chopped pancetta (about 4 ounces)
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground pepper
• 1 tablespoon cider vinegar

Preparation

Step 1

1. Preheat the oven to 450 degrees.

2. Cook Brussels sprouts and 1 tablespoon of salt in boiling water 6 minutes or until almost tender. Drain and plunge into ice water; drain well.

3. Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.

4. Cut Brussels sprouts in half lengthwise; place on a baking sheet. Add reserved drippings, ¼ teaspoon salt, and pepper; toss to coat. Bake at 450 degrees for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well. (Yield 10 servings serving size 2/3 of a cup.