Brussels Sprouts with Pancetta and Balsamic Vinegar
By TrayH
Rate this recipe
4.8/5
(8 Votes)
1 Picture
Ingredients
- 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)
Details
Adapted from rachaelrayshow.com
Preparation
Step 1
* 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.
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