Sheet Pan Brussels Sprouts and Pancetta

Ingredients:

• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 4 cloves garlic, minced
• 2 Tbsp olive oil
• 1/4 cup balsamic vinegar
• 4 oz diced pancetta
• Kosher salt and ground black pepper

Directions:

1. Preheat oven to 400°. Line a sheet pan with foil.
2. On the sheet pan, toss together the Brussels sprouts, garlic, oil, and vinegar.
3. In a single layer next to the Brussels, spread the pancetta on the pan. Season the Brussels with salt and pepper.
4. Roast the Brussels until tender and browned and the pancetta is crispy, about 25-30 minutes.
5. Remove from the oven and toss all together. Season with salt and pepper to taste.