Saturday, January 4, 2014

Roasted Brussels Sprouts with Pancetta

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1 1/2 pounds Brussels sprouts, chopped in half if large
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar

1. Preheat the oven to 400 degrees. 
2. Place the Brussels sprouts on a sheet pan, covered in tin foil (will minimize your cleaning a lot!).
3. Add the pancetta, olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and 1 tbsp balsamic vinegar. The balsamic vinegar will reduce and act like a glaze.
4.  Toss and spread out evenly over the pan. 
5. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. During roasting pull out and shake pan to cook more evenly. Don't worry if they look browned. The crispier, the better! 
6. Enjoy!

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