Brussels Sprouts with Pancetta and Balsamic Vinegar

by Rachael Ray Show Staff 3:00 AM, November 16, 2012

Aired November 16, 2012

Serves 6-8 as a side
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 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.