Panroasted Brussels Sprouts With Pancetta
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
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 Iow, 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