Balsamic-glazed Roasted Brussels Sprouts w/ Pancetta

Ingredients

• 1lb brussels sprouts, washed, dried, stems removed, and halved

• Homemade balsamic glaze

  • ½ cup balsamic vinegar

  • 3 tablespoons honey

  • 1 tbsp brown sugar

• ½ pound pancetta, diced

• 4-5 tbsp extra virgin olive oil (EVOO)

• Salt & Pepper

• 1 tsp garlic powder

• 1-2 tbsp soy sauce

• ¼ cup freshly grated and shaved Parmigiano Reggiano

• 2 tbsp raw pine nuts

  
  

Steps

1. Make the balsamic glaze

   1. Add the vinegar, honey, and brown sugar in a sauce pan over medium heat. Once the glaze starts to bubble, reduce to medium-low and let simmer until reduced by half, around 10-15 minutes. Let cool before serving

2. OPTIONAL

   1. Add diced pancetta into a cold stainless-steel pan.

   2. Turn heat on medium-high and sauté until crispy.

   3. Remove and set aside (SAVE THE OIL)

3. Brussels Sprouts

   1. Heat oven to 425 degrees.

   2. Place halved brussels sprouts in a bowl with a bit of EVOO, soy sauce, salt, pepper, and garlic powder. Mix until combined.

   3. Using either the pancetta oil or EVOO (you can use both too, just make sure to coat the bottom of the pan), heat oil over medium-high heat in a cast iron pan.

   4. Place sprouts cut side down and cook undisturbed for 7-9 minutes or until the bottoms are browned.

   5. Transfer to a baking tray, turning them cut side up. Cook for 5 minutes, remove and sprinkle cooked pancetta and pine nuts. Grate parm on top as desired.

   6. Roast an additional 10 minutes or until fork tender (meaning a fork can easily go through them) and cheese is melted.

   7. Drizzle with balsamic glaze, add shaved parm, serve and enjoy!