This is another change I have made for Thanksgiving the last several years. We have always had broccoli and rice casserole and that is another carby dish along with all the noodles and dressing and potatoes. So I was wanting to make more vegetable dishes and I tried this one and really liked it. Most of our children like it and it is a keeper. This is easy and it doesn't have to be the holidays to make it. I didn't buy pancetta is used bacon.
1 1/2 pounds Brussels sprouts, trimmed and halved
4 ounces pancetta
1 large onion, quartered and sliced thinly
1/2 teaspoon salt
2 cloves garlic, minced
1/4 teaspoon pepper
2-3 tablespoons red wine vinegar
Bring one inch of lightly salted water to a boil in a large deep skillet. Add sprouts and simmer until crisp tender, 6-8 minutes. Drain and run under cool water to cool. Wipe out skillet. Add pancetta and cook over medium heat, stirring occasionally until crisp 5-7 minutes. Transfer to a paper towel when crisp. Add onion to drippings and cook stirring occasionally until tender and golden 8-10 minutes. Increase heat to medium high and add sprouts, salt and pepper and cook, tossing until heated through about 3 minutes. Add pancetta and vinegar and toss to combine.
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