Oven Roasted Brussels Sprouts with Daniele Pancetta & Balsamic

Oven Roasted Brussels Sprouts with Daniele Pancetta & Balsamic

Ingredients

  • 1 1/2 lbs. Brussels Sprouts, halved or quartered
  • 4 oz. Daniele Diced Pancetta
  • 1/4 cup Olive Oil
  • 1 1/2 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper, freshly ground
  • 1 tbsp. Balsamic Vinegar reduction

Method of Preparation

Preheat oven to 400 degrees.  Trim the stems off of the Brussels sprouts and cut in half.  Smaller sprouts can be left whole and larger sprouts can be quartered.  The cut Brussels should all be similar in size to ensure even roasting.  Place the cut Brussels and any loose leaves that fell off into a mixing bowl along with the Daniele Diced Pancetta, olive oil, salt and pepper. Toss to coat evenly.  Spread the Brussels and pancetta evenly in one layer on a metal sheet pan.  Roast Brussels for 20-30 minutes, tossing at the 20 minute mark, and roasting until Brussels and pancetta are both golden brown.  Remove the pan from the oven and immediately drizzle with the balsamic reduction.  Toss to coat evenly, taste and adjust seasoning if necessary.

Oven Roasted Brussels Sprouts with Daniele Pancetta & Balsamic