Brussels Sprouts with Bacon

You can use Italian pancetta instead of regular bacon.

I've also made this using Italian green beans instead of brussels sprouts.

1 lb. brussels sprouts, trimmed and cut in half
1 teaspoon kosher salt
1/4 cup chopped bacon
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 teaspoons cider vinegar

Preheat oven to 450F. Spray a baking sheet with Pam.

Cook the sprouts with the teaspoon of salt in boiling water 5-6 min. or until tender. Drain and plunge into ice water (to stop them from cooking more); drain well and put in a bowl.

Cook the bacon in a large skillet over medium-high heat until crisp, stirring occasionally. Remove the bacon from the pan, reserving the drippings. Combine the drippings and the 1/8 teaspoon each of salt and pepper with the cooked sprouts. Spread the sprouts in a single layer on the baking sheet. Bake for 15 min. or until browned, stirring once. Combine the roasted sprouts with the vinegar and the cooked bacon , toss well. Serve warm or at room temperature (if you must refrigerate the sprouts, bring them to room temperature before serving).

5 servings

Place the sprouts in one layer on the prepared baking sheet.