Pan-Roasted Brussels Sprouts with Pancetta

1. 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. 2

   Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes.

3. 3

   Add the brussels sprouts and vinegar and bring to a boil.

4. 4

   Reduce the heat to low, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes.

5. 5

   Transfer to a bowl and keep warm until serving.

* Per serving · 4 servings · Values may vary.