Categories: Sides
Ingredients
- 1 1/2 lb. brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole
- 4 oz. pancetta, sliced 1/4 inch thick
- 1/4 cup olive oil
- 1 1/2 tsp. kosher salt, or more or less to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 Tbs. syrupy balsamic vinegar or 1/4 cup to 1/2 cup standard, store-bought balsamic*
Directions
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Preheat oven to 400°F.
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Place the brussels sprouts on a baking sheet, including any of the loose leaves. Cut the pancetta into 1/2-inch dice and add to the pan. Add the olive oil, the 1 1/2 tsp. salt (or less — start with a teaspoon if you are sensitive to salt) and the 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer.
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Roast the brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark. Meanwhile, place vinegar in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
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Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.