- 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)
Preheat oven to 425°F.
Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2
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.