Adapted from rachaelrayshow.com
tablespoons EVOO - Extra Virgin Olive Oil, divided
slices pancetta, chopped
Salt and pepper
pints Brussels sprouts, large ones cut in half, small ones left whole ½ cup balsamic drizzle (store-bought or homemade)
* 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.