Roasted Brussels Sprouts with Crispy Pancetta
- Level: Easy
- Yield: 6 to 8 servings
- Total: 35 min
- Active: 30 min
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
- 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.