Roasted Balsamic Brussel Sprouts
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup OLIVE & VINE extra virgin olive oil or Meyer Lemon or Eureka Green Lemon olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon OLIVE & VINE Traditional Balsamic Condimento
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, salt and pepper. Toss until thoroughly coated and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely 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 seasonings, and serve hot.