Roasted Brussels Sprouts with Balsamic Vinegar

Roasted Brussels Sprouts with Balsamic Vinegar



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


  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.

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