Ingredients
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3 (12 oz) pkgs halved Brussels sprouts
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5 tbsp olive oil, divided
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1 (4 oz) pkg diced pancetta
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2 large shallots
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2 tsp fresh thyme
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1/2 cup red wine vinegar
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1/4 tsp sugar
Steps
1
Preheat oven to 400°F. On 2 large rimmed baking sheets, toss the Brussels sprouts with 4 tbsp (¼ cup) oil. Season with salt and pepper. Arrange in single layers on each pan, turning sprouts so they are cut-sides down. Roast 30–35 min., until tender.
2
Meanwhile, in a 10-inch skillet, combine the pancetta and remaining 1 tbsp oil. Cook on medium 4 min., until pancetta is crisp, stirring often.
3
While pancetta cooks, thinly slice the shallots. With slotted spoon, transfer cooked pancetta to a small bowl. Add shallots and thyme to skillet. Cook 2 min., stirring often. Stir in the vinegar and sugar. Remove from heat. Season with salt and pepper.
4
In a large bowl, toss the roasted Brussels sprouts with pancetta vinaigrette until well coated. Garnish with cooked pancetta.
