Brussels Sprouts With Pancetta & Onions Recipe (Woman's Day)

• 1 12 lbs Brussels sprouts, trimmed and halved
• 4 ounces pancetta, diced
• 1 large onion, quartered and thinly sliced crosswise
• 12 teaspoon kosher salt
• 14 teaspoon freshly ground black pepper
• 2 tablespoons red wine vinegar (optional)

1. 1.
2. Bring 1 inches of lightly salted water to a boil in a large, deep skillet.
3. Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes.
4. Drain and run under cold water to cool.
5. 2.
6. Wipe out the skillet.
7. Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes.
8. With a slotted spoon, transfer to paper towellined plate.
9. 3.
10. Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes.
11. 4.
12. Increase heat to medium-high.
13. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes.
14. Add pancetta and vinegar, if using, and toss to combine.
15. Get Ahead Cook the Brussels sprouts (step 1) and refrigerate for up to 1 day.
16. When ready to make, bring to room temperature, then continue with step 2.

brussels, pancetta, onion, kosher salt, black pepper, red wine vinegar

Taken from www.food.com/recipe/brussels-sprouts-with-pancetta-onions-recipe-womans-day-446684 (may not work)