Roasted Brussels Sprouts with Glazed Onion Balsamic Vinegar

Even the pickiest of eaters is sure to enjoy this tasty Brussels sprout dish! The Brussels sprouts are tossed with our Glazed Onion Balsamic Vinegar not once but twice giving these sprouts a sweet and rich flavor. Then the sprouts are roasted until the inside is perfectly tender and the outside is slightly crispy making them a perfect side dish to any meal.

1 pound, Brussels sprouts
2 tablespoons, extra virgin olive oil
¼ cup, Glazed Onion Balsamic Vinegar
Salt and pepper to taste
4 ounces, pancetta

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with aluminum foil, set aside.

Trim Brussels sprouts and cut in half lengthwise.

Cube pancetta in to ½ inch pieces.

In a mixing bowl, combine prepared Brussels sprouts, EVOO, half of the Glazed Onion Balsamic and pancetta. Stir to coat the Brussels sprouts.

Spread the Brussels sprouts in a single layer over the prepared baking sheet. Sprinkle with salt and pepper to taste.

Bake for 40 to 45 minutes.

Pour the remaining balsamic over the roasted Brussels sprouts and serve immediately.