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)
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.