Prep Time
20 min
Yields
4 servings
Warm Brussels sprouts and pancetta are tossed with tangy red wine vinegar.
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ingredients
1
tbsp olive oil
2
ounce thinly sliced pancetta, chopped
1
lb(s) Brussels sprouts, trimmed and thinly shaved
Kosher salt and freshly ground black pepper
2
tsp red wine vinegar
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directions
Step 1
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
Step 2
Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.