Roasted Brussels Sprouts with Crispy Pancetta

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 to 3 pounds Brussels sprouts, halved
  • 2 teaspoons olive oil
  • Drizzle of balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 8 ounces thick-cut pancetta, cubed
  • 2 ounces goat cheese, crumbled
Directions
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F.

  • Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.

  • Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.

  • Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.


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