Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • divided
  • 6 slices pancetta
  • chopped
  • Salt and pepper
  • 2 pints Brussels sprouts
  • large ones cut in half
  • small ones left whole
  • 1/2 cup balsamic drizzle (store-bought or homemade)

Instruction

  • Preheat oven to 425°F
  • Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
  • Add pancetta and cook until rendered two-thirds of the way
  • Add the sprouts to the pan and toss
  • Spread the sprouts and pancetta on a baking sheet, cut-side down
  • Roast until outer leaves are brown and crispy and sprouts are tender, about 10-12 minutes
  • Top with balsamic drizzle and serve