Brussels Sprouts With Pancetta

• 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

1. Preheat oven to 450u0b0.
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 450u0b0 for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.

brussels sprouts, kosher salt, pancetta, kosher salt, freshly ground black pepper, cider vinegar

Taken from www.myrecipes.com/recipe/brussels-sprouts-with-pancetta-1 (may not work)