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

1. 1

   1.

2. 2

   Bring 1 inches of lightly salted water to a boil in a large, deep skillet.

3. 3

   Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes.

4. 4

   Drain and run under cold water to cool.

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   2.

6. 6

   Wipe out the skillet.

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   Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes.

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   With a slotted spoon, transfer to paper towellined plate.

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   3.

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    Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes.

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    4.

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    Increase heat to medium-high.

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    Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes.

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    Add pancetta and vinegar, if using, and toss to combine.

15. 15

    Get Ahead Cook the Brussels sprouts (step 1) and refrigerate for up to 1 day.

16. 16

    When ready to make, bring to room temperature, then continue with step 2.

* Per serving · 4 servings · Values may vary.

No additional tips available.