Brussels Sprouts with Pancetta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2.5 pounds brussels sprouts trimmed
• 1 tablespoon cider vinegar 
• 0.3 teaspoon kosher salt 
• 1 tablespoon kosher salt 
• 4 ounces pancetta chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 45
2. Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender.
3. Drain and plunge into ice water; drain well.
4. Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally.
5. Remove pancetta from pan, reserving drippings.
6. Cut Brussels sprouts in half lengthwise; place on a baking sheet.
7. Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat.
8. Bake at 450 for 15 minutes or until browned, stirring after 10 minutes.
9. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.