Brussels Sprouts With Pancetta & Onions Recipe (Woman's Day)
- Reviews 1
Ready In: 57 mins
Serves: 8
Ingredients
- 1 1⁄2 lbs Brussels sprouts, trimmed and halved
- 4 ounces pancetta, diced
- 1 large onion, quartered and thinly sliced crosswise
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar (optional)
Directions
- 1. Bring 1 inches of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes. Drain and run under cold water to cool.
- 2. Wipe out the skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to paper towel–lined plate.
- 3. Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes.
- 4. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta and vinegar, if using, and toss to combine.
- Get Ahead Cook the Brussels sprouts (step 1) and refrigerate for up to 1 day. When ready to make, bring to room temperature, then continue with step 2.
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