Balsamic-Roasted Brussels Sprouts

Name: Balsamic-Roasted Brussels Sprouts
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lb Brussels sprouts, trimmed and cut in half through the core; 1/4 cup olive oil; 4 oz pancetta, sliced 1/4-in thick; 1 kosher salt; 1 freshly ground pepper; 1 tbsp balsamic vinegar

sapphire15 @cook_3805203

Balsamic-Roasted Brussels Sprouts

sapphire15 @cook_3805203

Saved

Ingredients

45 mins

6 servings

meal
1 1/2 lbBrussels sprouts, trimmed and cut in half through the core
1/4 cupolive oil
4 ozpancetta, sliced 1/4-in thick
1kosher salt
1freshly ground pepper
1 tbspbalsamic vinegar

Saved

Steps

45 mins

1

Preheat oven to 400°
2

Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted.
3

Cut pancetta into 1/2-in dice, and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer.
4

Roast Brussels sprouts 20-30 min, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
5

Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot.