Pan-Roasted Brussels Sprouts with Pancetta

• 1/2 pound thickly sliced pancetta, cut into 1/4 -inch dice
• 8 large shallots, quartered
• Salt and freshly ground pepper
• 2 pounds brussels sprouts, quartered
• 1/2 cup white wine vinegar

1. In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8 to 10 minutes.
2. Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes.
3. Add the brussels sprouts and vinegar and bring to a boil.
4. Reduce the heat to low, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes.
5. Transfer to a bowl and keep warm until serving.

pancetta, shallots, salt, brussels sprouts, white wine vinegar

Taken from www.foodandwine.com/recipes/pan-roasted-brussels-sprouts-with-pancetta (may not work)