Roasted Brussels Sprouts with Pancetta and Balsamic Glaze
Roasted Brussels Sprouts with Pancetta and Balsamic Glaze
Submitted by Corporate Chef Andy Stewart
15 minutes
Vegetables
Ingredients
- 8 ounces pancetta or bacon, small diced
- 1 tablespoon Fustini’s Tuscan Herb olive oil
- 2 shallots, sliced
- 1 pound Brussels sprouts, peeled, cored, halved
- salt and pepper
- 4 tablespoons Fustini’s 18 Year Balsamic Vinegar
Directions
Preheat oven to 400 degrees. Toss brussels sprouts in olive oil. Place pan into hot oven and roast until sprouts are tender and browned - 8 to 10 minutes. Remove sprouts from oven and pour vinegar over and stir to coat. Place back in the oven for several minutes, stirring often until glaze thickens slightly and coats the Brussels sprout. Remove from oven and set aside.
- Meanwhile, place pancetta in a large ovenproof skillet and render the fat over moderate heat. Once the fat has rendered and the pancetta has browned, add shallot and Brussels sprouts and stir to coat. Season with salt and pepper.
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