Ingredients:

  • 2 lbs Brussels sprouts, trimmed and halved
  • 4 oz pancetta, diced
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp aged balsamic vinegar
  • 1 tbsp clover honey
  • 1/2 cup toasted pecan halves
  • 1/4 cup dried cranberries

Instructions:

  1. Preheat your oven to 425°F (218°C). In a large mixing bowl, toss the halved Brussels sprouts and diced pancetta with the extra virgin olive oil, salt, and pepper until evenly coated.
  2. Spread the mixture in a single layer on a large rimmed baking sheet lined with parchment paper. Ensure the flat sides of the sprouts are facing down to maximize caramelization. Roast for 20–25 minutes until the outer leaves are crispy and the bottoms are deep golden brown.
  3. Immediately after removing from the oven, drizzle the balsamic vinegar and honey over the hot sprouts. Toss gently to combine. Garnish with toasted pecans and dried cranberries before serving.