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Brussels Sprouts with Pancetta and Balsamic Vinegar

Serves 6-8 as a side

Originally aired

INGREDIENTS
  • 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)
PREPARATION

Preheat oven to 425F.

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.

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