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Ingredients

• 3 pounds  brussels sprouts
• 6 tablespoons  extra-virgin olive oil
• 6   shallots, thinly sliced (1 1/2 cups)
• 2 ounces  thickly sliced pancetta, cut into 1/4-inch dice
•   Kosher salt
• 1/4 cup  oil-packed sun-dried tomatoes, drained and chopped

Description

In A Large Pot Of Boiling Salted Water, Cook The Brussels Sprouts Until Crisp-tender, About 5 Minutes. Drain And Pat Dry. Cut The Brussels Sprouts In Half Lengthwise.

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