Ingredients

The following ingredients have 6 Servings
  • 1/2 lbs pancetta (one thick slice), diced
  • 1 1/2 lbs Brussels sprouts, stems removed, halved
  • 1 cup balsamic vinegar
  • Olive oil

Instruction

  • Preheat the oven to 400ºF.
  • In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat.
  • Pour them onto a sheet pan and season them with salt and freshly cracked black pepper.
  • Roast the Brussels sprouts for 40 minutes.
  • While they're roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown. Set aside.
  • Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside.
  • Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine.
  • Transfer the mix to a serving platter and drizzle with the balsamic syrup.
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