Ingredients
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup Vines & Branches House Blend Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
1 tablespoon Vines & Branches Traditional Balsamic Vinegar
Directions
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, 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. Taste for seasonings, and serve hot.
Adapted From www.foodnetwork.com
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