Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar
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Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 cups brussels sprout thawed and sliced in half
- 1 tbsp olive oil
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 tbsp pancetta diced
- balsamic vinegar to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment then coat it with cooking spray.
- If you are using frozen Brussels sprouts, thaw them on a couple of paper towels, pressing hard to remove any excess liquid, to make them as dry as possible once they are thawed.
- Slice them in half then toss them with olive oil, sea salt, and freshly cracked pepper, to taste.
- Place them on the prepared baking sheet in an even layer. Sprinkle the diced pancetta on top.
- Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized.
- Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.
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