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<\/p>\nBrussels Sprouts with Pancetta and Onions<\/p>\n
<\/p>\n
1 1\/2 lb. Brussels sprouts, trimmed and halved<\/p>\n
4 oz. pancetta, diced<\/p>\n
1 large onion, quartered and thinly sliced crosswise<\/p>\n
1\/2 tsp. kosher salt<\/p>\n
1\/4 tsp. freshly ground black pepper<\/p>\n
2 T. red wine vinegar (optional)<\/p>\n
<\/p>\n
Bring 1-inch of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes. Drain and run under cold water to cool. Wipe out the skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to paper towel\u00e2\u20ac\u201clined plate. Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta and vinegar, if using, and toss to combine. Use leftovers in an omelet the next morning.<\/p>\n","protected":false},"excerpt":{"rendered":"
Brussels Sprouts with Pancetta and Onions 1 1\/2 lb. Brussels sprouts, trimmed and halved 4 oz. pancetta, diced 1 large onion, quartered and thinly sliced crosswise 1\/2 tsp. kosher salt 1\/4 tsp. freshly ground black pepper 2 T. red wine vinegar (optional) Bring 1-inch of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes. Drain and run under cold water to cool. Wipe out the skillet….<\/p>\n