Recipe from Ina Garten, All Rights Reserved, Copyright 2012
Ingredients:
- 1 1/2 punds Brussels sprouts, trimmed, and cut in half through the core
- 4 ounces pancetta, 1/4 inch-diced
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
Instructions
- 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.
- Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands and spread out in a single layer.
- Roast the Brussels sprouts for 20 to 30 minutes, or until they're tender and nicely browned and the pancetta is cooked.
- Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Serve hot.