Ingredients
1 ½ pounds Brussels Sprouts, cut in half
6 slices pancetta, diced
½ cup OT&M extra virgin olive oil (we used Spanish Hojiblanca)
2 tablespoons OT&M Balsamic Vinegar (we used Fig Infused)
1 ½ tsp Kosher Flake Salt
½ tsp Freshly Ground Pepper
Directions
- Preheat oven to 400 degrees.
- Place the Brussels sprouts on a sheet pan.
- Add pancetta, olive oil, salt and pepper. Toss to coat.
- Spread Brussels sprouts to one layer, with cut side down.
- Roast sprouts for 20-30 minutes, turning once during cooking, until pancetta is cooked and Brussels sprouts are browned.
- Remove from oven, drizzle immediately with balsamic vinegar and toss again.
- Serve hot.
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