Caramelized Brussels Sprouts with Pancetta

Ingredients

• 3 pounds brussels sprouts 
• 30 servings kosher salt 
• 0.3 cup oil-packed sun-dried tomatoes drained chopped
• 6 tablespoons olive oil extra-virgin
• 2 ounces thickly pancetta sliced cut into 1/4-inch dice
• 9 cups shallots thinly sliced

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes.
2. Drain and pat dry.
3. Cut the brussels sprouts in half lengthwise.
4. In a large, deep skillet, heat 2 tablespoons of the oil.
5. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
6. Add the remaining 1/4 cup of oil to the skillet.
7. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes.
8. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.