Brussels Sprouts with Pancetta and Balsamic Vinegar

Food & Fun - By The Rachael Ray Staff on
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 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.