Balsamic Roasted Brussels Sprouts

~Inpspired by Ina Garten

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

1. Preheat oven to 400 degrees. 
2. Place the Brussels sprouts on a sheet pan.
3. Add pancetta, olive oil, salt and pepper. Toss to coat.
4. Spread Brussels sprouts to one layer, with cut side down.
5. Roast sprouts for 20-30 minutes, turning once during cooking, until pancetta is cooked and Brussels sprouts are browned.
6. Remove from oven, drizzle immediately with balsamic vinegar and toss again.
7. Serve hot.