• 2 tablespoons extra virgin olive oil (EVOO), divided
• 6 slices pancetta, chopped
• Salt and pepper
• 2 pints Brussels sprouts, large ones cut in half, small ones left whole
• 1/2 cup balsamic drizzle (store-bought or homemade)
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Pre-heat the oven to 425ºF.

Heat a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta and cook until rendered two-thirds of the way. Add the sprouts to the pan and toss.

Spread the sprouts and pancetta on a baking sheet, cut-side down. Roast until the outer leaves are brown and crispy and the sprouts are tender, about 10-12 minutes.

Top with balsamic drizzle and serve.

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