Brussels Sprouts with Pancetta and Balsamic Syrup

Serves 6

Ingredients:

½ pound pancetta (one thick slice), diced

1½ pounds Brussels sprouts, stems removed, halved

Olive oil

1 cup balsamic vinegar

Directions:

Preheat the oven to 400ºF.

In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat

Pour them onto a sheet pan and season them with salt and freshly cracked black pepper

Roast the Brussels sprouts for 40 minutes

While they're roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown

Set aside

Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes

It should be thick and syrupy

et aside. Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine

Transfer the mix to a serving platter and drizzle with the balsamic syrup