Balsamic-Roasted Brussels Sprouts
1 1/2 pound Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, sliced 1/4 inch thick
1/4 cup good olive oil
kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Preheat the oven to 400 degrees F.
Place the Brussels sprouts on the sheet pan, including some of the loose leaves, which get crispy when they're roasted. Cut the pancetta into 1/2 inch pieces and add to the pan. Add the olive oil, 1 teaspoons salt, and 1/2 teaspoon pepper and toss with your hands. Spread out the mixture in a single layer
Roast the Brussels spouts for 20 to 30 minutes, until they're tender and nicley browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste for seasoning and serve hot.