What You'll Need:
1 pound brussel sprouts, trimmed and sliced in half
1/4 cup extra virgin olive oil, kosher salt and freshly ground pepper
1 cup pancetta, cut in cubes
¼ cup balsamic vinegar
1/4 cup goat cheese, crumbled
Sea salt and fresh ground pepper, to taste
What to Do:
Preheat the oven to 425 degrees.
Using a medium-size bowl, slice brussel sprouts in half. Toss with olive oil, salt and pepper. Place on rimmed baking sheet and spread in even layer. Roast for 30 minutes until tender and browned in spots.
In a medium sauté pan, drizzle with olive oil and cook pancetta until slightly crisp.
Toss pancetta with cooked brussel sprouts and add balsamic vinegar. Top with goat cheese and serve.