Roasted Brussels Sprouts with Pancetta, Balsamic, and Pecans

steps

1. Preheat oven to 400 degrees.
2. Cut ends off sprouts and slice in half. Rinse. Place on baking sheet. Toss with butter and oil. Add pancetta. Sprinkle with a pinch of salt.
3. Roast in oven for 15 – 20 minutes until about cooked. Remove from oven and add balsamic and pecans. Return to oven for 3 – 5 minutes.