Caramelized Brussels Sprouts

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

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 in a large deep skillet heat 2 tablespoons of the oil add the shallots and cook over moderately low heat stirring until lightly browned 10 minutes scrape into a bowl add the remaining 1/4 cup of oil to the skillet add the brussels sprouts cut side down and the pancetta season with salt and cook over high heat stirring occasionally until the sprouts are browned and tender 10 minutes add the sun-dried tomatoes and shallots and cook stirring until warm 5 minutes season with salt transfer to a bowl and serve