Roasted Brussel Sprouts w/Pancetta

One of my favorite veggies! Brussel sprouts roasted until the leaves are crispy! Reminds me of fall! These guys get a bad rep but when cooked right, they are amazing!

Ingredients:

• 12 oz bag of brussel sprouts, clean and dice your sprouts in half

• 1 tablespoon of Olive Oil

• 1 tablespoon of Modena Balsamic Vinegar (I used Colavita’s brand)

• 1/2 tablespoon of honey

• 1/4 tsp of salt

• 1/4 tsp of pepper

• 4oz container of diced pancetta (I used Boar’s Head’s brand)

Directions:

Set oven to 400 degrees. Line a cookie sheet with foil. Toss your halved sprouts in a big bowl with the Olive Oil, Balsamic, Honey, Salt, and Pepper. Make sure the sprouts are well coated with the mixture. Transfer them to the sheet pan and place in the oven for 45 minutes.

In a sauté pan, on medium high heat, cook the pancetta until they look light brown and crispy about 5 min. or so. Once you’ve achieved crispy-ness, transfer the pancetta to a plate lined with a paper towel (to soak up the excess oil). Set aside. When the brussel sprouts are done, sprinkle on top of the cooked sprouts and ENJOY!