Roasted Brussels Sprouts with Chestnuts and Pancetta
2 tbsp O&CO. Everyday Olive Oil
1 to 2 lbs brussels sprouts, ends trimmed, peeled and halved
4 slices of pancetta, about ¼ inch thick (about 6 oz)
1 jar chestnuts, halved
3 tbsp. O&CO. Premium Balsamic Vinegar of Modena
Freshly ground black pepper
O&CO. Fleur de Sel
Freshly grated Parmigiano Reggiano
Preheat oven to 425 degrees. Brush heavy rimmed baking sheet with 1 tbsp olive oil.
Dice the pancetta into even cubes and place in a cold skillet over medium-high heat. Sauté until just crispy – the pancetta will be cooked again, so don’t let it get too crispy. Remove from skillet and place on a paper towel to drain.
In a large bowl, toss brussels sprouts with 1 tbsp olive oil and Fleur de Sel and pepper, to taste. Spread mixture in a single even layer on the prepared baking sheet. Roast until brussels sprouts are tender and golden, stirring often, about 10 to 15 minutes.
Remove brussels sprouts from oven and drizzle with Premium Balsamic Vinegar and top with pancetta. Add chestnuts and toss together. Return the baking sheet to the oven and roast until heated through, about 5 minutes.
Transfer the mixture to a serving bowl. Finish with another drizzle of Premium Balsamic Vinegar and a sprinkle of Parmigiano Reggiano.