Roasted Brussels Sprouts with Pancetta and Balsamic Glaze – Fustini's Oils & Vinegars
Roasted Brussels sprouts with pancetta and balsamic glaze combine crispy vegetables, savory pancetta, and a sweet, tangy finish for a flavorful side dish.
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Ingredients
- 8 ounces pancetta or bacon, small diced
- 1 tablespoon Fustini’s Tuscan Herb olive oil
- 2 shallots, sliced
- 1 pound Brussels sprouts, peeled, cored, halved
- salt and pepper
- 4 tablespoons Fustini’s 18 Year Balsamic Vinegar
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