Roasted Brussels Sprouts with Balsamic Vinegar
![Roasted Brussels Sprouts with Balsamic Vinegar](https://i0.wp.com/chuckhughes.ca/wp-content/uploads/2019/04/55897308_10157158017394127_1082708203885559808_o.jpg?fit=900%2C600&ssl=1)
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
2 tablespoons Chuck Hughes Olive Oil
3 tablespoons Chuck Hughes Balsamic Vinegar
1/2 Cup cubed Pancetta
Kosher salt
Freshly ground black pepper
INSTRUCTIONS
- 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.
I really enjoy Brussels Sprouts… and with pancetta