Roasted Brussels Sprouts, Italian -Style by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 1u20442 pounds Brussels sprouts
• 1/3 cup balsamic vinegar
• 1 medium navel orange, divided into:
• 1u20444 cup fresh orange juice
• 2-3 strips of orange peel (use a peeler)
• 1u20442 teaspoon fennel seeds, coarsely chopped
• 1 bay leaf
• 1 1u20442 tablespoons finely minced shallots
• 3-4 tablespoons olive oil, plus more as needed
• Kosher salt
• Fresh cracked black pepper from the mill
• Optional garnish: 4-5 ounces small dice pancetta, cooked unti crispy, drained & set aside
• Optional garnish: 1u20444 cup toasted pignoli (pinenuts)