Serves 4
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
.
Directions:
1. Preheat the oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts. Cut in half.
3. Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper.
4. 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.