Brussels sprouts baked in balsamic vinegar

Ingredients:

• 700 g peeled and cut in half lengthwise along the stalk Brussels sprouts
• 110 g pancetta, diced into 0.5 cm cubes
• 1/4 cup olive oil
• Salt and ground black pepper
• 1 tbsp syrupy balsamic vinegar

Preparation:

1. Preheat the oven to 400°F (205°C). Place the Brussels sprouts on a baking sheet, along with individual leaves, which will crisp up as they roast. Add the pancetta, olive oil, 1.5 teaspoons of salt, and 1/2 teaspoon of pepper. Toss with your hands and spread into a single layer.
2. Roast the Brussels sprouts for 20-30 minutes until tender and nicely browned, and the pancetta is crisp. Stir occasionally during roasting. Remove from the oven, immediately drizzle with balsamic vinegar, and toss again. Taste for seasoning and serve hot.