Servings 6 servings
Ingredients
- 1/2 lbs pancetta (one thick slice), diced
- 1 1/2 lbs Brussels sprouts, stems removed, halved
- 1 cup balsamic vinegar
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 400ºF.
- In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat.
- Pour them onto a sheet pan and season them with salt and freshly cracked black pepper.
- Roast the Brussels sprouts for 40 minutes.
- While they're roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown. Set aside.
- Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside.
- Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine.
- Transfer the mix to a serving platter and drizzle with the balsamic syrup.
Notes
- If you can’t find pancetta, you can use bacon as a substitute. While the flavors are similar, bacon is smoked, so it will impart a smokier taste to the dish.
- Ensure the Brussels sprouts are in a single layer on your baking pan to allow proper air circulation. Overcrowding can result in steaming instead of roasting, leading to less crispy sprouts.
- For the crispiest Brussels sprouts, ensure that each one is placed cut-side down on the baking sheet. This allows the flat, cut side to make direct contact with the pan, promoting better caramelization and enhancing the overall texture.
- Aim for Brussels sprouts of a consistent size when roasting. This helps ensure even cooking and prevents smaller ones from overcooking or larger ones from being undercooked.
- To maximize the crispy surface area, cut your Brussels sprouts in half. For very small sprouts, you can leave them whole, and for very large ones, consider quartering them.
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