Brussels Sprouts with Pancetta and Onions

I hadn't eaten brussels sprouts in about 15 years and HATED them as a kid. However, seeing them in the store over the last month or so, I've been tempted to try making them. This recipe was loved by everyone except Adam...how can you go wrong with anything that has pancetta/bacon in it? I even made this for a skeptical crowd for Christmas dinner and it got glowing reviews (unless they were lying!).

-1 1/2 pounds brussels sprouts, trimmed and halved
-4 ounces of pancetta, diced (I use about 6 ounces of bacon instead because I ALWAYS have bacon on hand)
-1 large onion, quartered and thinly sliced crosswise
-1/2 t kosher salt
-1/4 t freshly ground black pepper
-2 T red wine vinegar (optional...I don't add this)

Bring 1 inch of lightly salted water to a boil in a large, deep skillet. Add sprouts and simmer, covered, until crisp-tender - about 6 to 8 minutes. Drain in a colander and run under cold water to cool.

Wipe out the skillet. Add pancetta (or bacon) and cook over medium heat, stirring occassionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel-lined plate.

Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes. Increase heat to medium-high. Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes. Add pancetta/bacon (and vinegar if you choose) and toss to combine. Serve immediately.

**Surprisingly, these warm up great the next day in the microwave and don't get mushy. I'm so excited that I tried this recipe...SURPRISE, I actually love brussels sprouts!

PREP AHEAD - If you want, you can prep ahead of time to make the cook time a little quicker. I've always done this and it tastes just as good. Cook the brussels sprouts and drain/cool. Then refrigerate for up to 1 day. When ready to make, bring them to room temperature, then continue on with recipe.

Per serving: 99 calories, 9 grams protein, 3 grams fiber, 6 grams fat (2 grams saturated), 7 mg cholesterol, 198 mg sodium