Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved
  • 3 tablespoons (45ml) olive oil
  • ½ teaspoon (3g) kosher salt
  • ¼ teaspoon (1.5g) black pepper
  • 4 ounces (113g) pancetta, diced
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) honey

Instructions:

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl.
  2. Spread Brussels sprouts in a single layer on the baking sheet. Roast for 20-25 minutes, or until tender and golden brown, flipping halfway through.
  3. While sprouts are roasting, cook diced pancetta in a dry skillet over medium heat until crispy. Remove pancetta with a slotted spoon and drain on paper towels, reserving rendered fat if desired.
  4. In a small saucepan (or microwave-safe bowl), combine balsamic vinegar and honey. Simmer (or microwave on low) until slightly thickened, about 3-5 minutes.
  5. In the large bowl, toss the roasted Brussels sprouts with the balsamic glaze.
  6. Sprinkle crispy pancetta over the glazed sprouts. Serve immediately.