Roasted Brussels Sprouts with Pancetta

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 4 oz pancetta, diced

• 2 tbsp olive oil

• 3 cloves garlic, minced

• Salt and freshly ground black pepper, to taste

• 1–2 tsp balsamic vinegar (optional, for finishing)

Instructions

1. Preheat Oven:

   • Preheat oven to 400°F (200°C).

   • Line a baking sheet with parchment paper.

2. Prepare Brussels Sprouts:

   • Toss halved sprouts with olive oil, salt, and pepper.

   • Spread them on the baking sheet in a single layer.

3. Add Pancetta:

   • Scatter diced pancetta evenly among the Brussels sprouts.

   • Add minced garlic on top.

4. Roast:

   • Roast for 20–25 minutes, stirring halfway through, until sprouts are tender and caramelized and pancetta is crispy.

5. Finish and Serve:

   • Drizzle lightly with balsamic vinegar if desired.

   • Serve immediately as a savory side to chicken, beef, or pasta.