Brussels Sprouts with Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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You can substitute bacon for pancetta. Ingredients:
2 1/2 pounds brussels sprouts, trimmed |
1 tablespoon kosher salt |
1/2 cup chopped pancetta (about 4 ounces) |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon cider vinegar |
Directions:
1. Preheat oven to 450°.
2. Cook Brussels sprouts and 1 tablespoon 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, 1/4 teaspoon salt, and pepper; toss to coat. Bake at 450° for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.
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