Roasted Brussels Sprouts with Pancetta, Balsamic, and Pecans

Yields
4 Servings

from The Local Palate Test Kitchen, Charleston, SC

1 pound brussels sprouts

2 tablespoons butter, melted

4 tablespoons extra-virgin olive oil

1¼-inch-thick slices pancetta, coarsely chopped

Salt to taste

2 tablespoons balsamic reduction

¼ cup pecans, toasted and chopped

Preheat oven to 400 degrees.
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.
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.

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