« back to RecipesRoasted Brussels Sprouts with Balsamic Vinegar
INGREDIENTS
- 1 pound Brussels sprouts, rinsed
- 2 tablespoons Chuck Hughes Olive Oil
- 3 tablespoons Chuck Hughes Balsamic Vinegar
- 1/2 Cup cubed Pancetta
- Kosher salt
- Freshly ground black pepper
STEPS
- Preheat the oven to 400 degrees F.
- Cut off the ends of the Brussels sprouts. Cut in half.
- Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper.
- Pour Brussels sprouts and cubed pancetta on a large baking sheet, making sure they aren’t touching and roast for 30 to 40 minutes or until sprouts are tender but crispy on the outside. Make sure you stir them a couple of times while they are roasting. Serve warm.
