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Brussels Sprouts with Pancetta and Balsamic Vinegar

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Rate this recipe 4.8/5 (8 Votes)
Brussels Sprouts with Pancetta and Balsamic Vinegar 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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