Brussel sprouts….love them or hate them, but it will most likely make an appearance at one of your holiday dinners you attend this year. If you are not fond of brussel sprouts, try them with this pancetta and balsamic glaze version and you may surprise yourself and switch over to the love side…..ok maybe “like” 🙂
- 1 ½ pounds Brussel sprouts, trimmed and halved through the core
- 4 oz. pancetta, cut into ¼ inch cubes
- 3- 4 Tablespoons extra-virgin olive oil
- 1 teaspoon salt and pepper
- 1 cup balsamic vinegar
Preheat oven to 375 degrees F.
Place Brussels sprouts and pancetta on a baking sheet ( I used diced pancetta from Trader Joes). Add olive oil, salt and pepper and toss with your hands. Spread out the mixture in a single layer.
Roast 20 to 25 minutes or until sprouts are tender and pancetta is browned, tossing once during roasting to ensure even cooking.
While the sprouts are roasting, add balsamic vinegar in a small saucepan. Bring it to a boil, then reduce heat to low and cook it for 15 to 20 minutes, or until thick.
Remove sprouts from oven and place on a serving dish. Drizzle balsamic glaze over top.
Toss, serve and enjoy!!