| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Reviews
These are delectable and oh so easy to fix.