Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place the
Brussels Sprouts (455 g)
on a baking sheet, including any of the loose leaves. Cut the
Pancetta (115 g)
into 1/2-inch dices and add to the pan. Add the
Olive Oil (60 mL)
, the
Kosher Salt (3 g)
and
Freshly Ground Black Pepper (1 g)
and toss with your hands. Spread out the mixture in a single layer.
Step 3
Roast the brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.
Step 4
Meanwhile, place
Balsamic Vinegar (15 mL)
in a small saucepan or frying pan and simmer gently until it is reduced by half and looking syrupy — be careful here! Err on the side of under reducing — once the balsamic starts thickening, it can burn quickly. At the first sign of the balsamic getting too thick or dark, transfer it to a small bowl.
Step 5
Remove pan from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and adjust the seasoning with salt and pepper. Serve hot.
