Roasted Brussel Sprouts with Crispy Pancetta

By didoc

Ingredients

• 2 to 3 lbs brussel sprouts
• 2 tsp olive oil
• drizzle of balsamic vinegar
• kosher salt and freshly ground pepper
• 8 oz thick cut pancetta, cubed
• 2 oz goat cheese, crumbled

Preparation

Step 1

Preheat oven to 425

Place sprouts on a baking sheet, drizzle with the oil and vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.

Add the pancetta to a sauté pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.

Transfer the sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.