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Roasted Brussels Sprouts with Pancetta and Balsamic Vinegar
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Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

Course Sides
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

  • 2 cups of Brussels sprouts thawed and sliced in half
  • 1 tbsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • 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.