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Brussels sprouts with Pancetta and Balsamic Vinegar Recipe

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This recipe for Brussels sprouts with Pancetta and Balsamic Vinegar is from The Marler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons Extra Virgin Olive Oil, divided
6 slices pancetta, chopped
Salt and pepper
2 pints Brussels sprouts (cut large sprouts in half)
1/2 cup balsamic drizzle
Directions:
Directions:
Preheat oven to 425º

Heat in a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 Tablespoons. Add pancetta and cook until rendered two-thirds of the way. Add the sprouts to the pan and toss.

Spread the sprouts and pancetta on a baking sheet, cut side down. Roast until outer leaves are brown and crispy and sprouts are tender, about 10-12 minutes.

Top with balsamic drizzle and serve

Rachel Ray Recipe

 

 

 

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