Barefoot Contessa - Recipes - Balsamic-Roasted Brussels Sprouts

By mm_food4me

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
• 4 ounces pancetta, sliced 1/4 inch thick
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon syrupy balsamic vinegar

Preparation

Step 1

Preheat the oven to 400 degrees.

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.