Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta
Photo by Randy Mayor

Ingredients

  • 2 ½ pounds Brussels sprouts, trimmed
  • 1 tablespoon kosher salt
  • ¼ teaspoon kosher salt
  • 1 tablespoon cider vinegar
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped pancetta (about 4 ounces)

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 ...

View full recipe at My Recipes

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Variations on Brussels Sprouts with Pancetta

  • Brussels Sprouts with Pancetta
    • 1 1/2 tablespoons balsamic vinegar
    • 2 tablespoons chopped walnuts, toasted
    • 3/4 ounce thinly sliced pancetta
    • 1 quart water
    • 1/4 teaspoon salt
    • +2 other ingredients


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