Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender. Drain and plunge into ice water; drain well.
Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.
Cut Brussels sprouts in half lengthwise; place on a baking sheet. Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat. Bake at 450° for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.
I've made variations of this recipe before and think Brussels sprouts and pancetta are a great combination. I'm only giving this version 3 stars because I think boiling the Brussels sprouts destroyed their texture. The actual seasoning of the dish was very good but next time I will roast the sprouts instead which I think is easier anyway.
Loved it. I also used thick cut bacon. Make sure not to overboil the Brussels sprouts lest they become a bit soggy. Halved the recipe and still boiled 6 minutes and it was really too much time. Still tasty though.
Great, easy recipe! I think this recipe made the best brussel sprouts I've ever had. I've tried many recipes for brussel sprouts and was happily surprised to find such a great recipe that is so simple.
I have made this dish so many times and I, nor my husband, never get tired of it!
This recipe can be for special occasions or everyday meals! I have made it for both.
I did alter the ingredients: I use balsamic vinegar instead of cider vinegar. I also use bacon instead of pancetta and I usually add more bacon then the recipe calls for (about 1/2 lbs).
It's a seasonal dish for us as we only use organic brussel sprouts. We look forward to when the brussel sprouts are available as I know this is the dish I will be making!!!