A delightful twist on the classic Brussels sprouts recipe, combining savory pancetta with sweet honey-glazed apples.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Spread the diced pancetta evenly on a baking sheet.
Using a baking sheet with a rim prevents any grease from spilling over.
Roast the pancetta in the oven until crispy, about 10 minutes.
Keep an eye on the pancetta to avoid overcooking.
In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and freshly ground black pepper.
Ensure all sprouts are evenly coated for consistent roasting.
Add the seasoned Brussels sprouts to the baking sheet with the pancetta and roast for 15 minutes.
Stir halfway through roasting for even browning.
Meanwhile, dice the apple into bite-sized pieces and toss with honey.
Coating the apples in honey helps them caramelize during roasting.
Add the honey-coated apple pieces to the baking sheet and roast for an additional 10 minutes.
Ensure the apples are spread out to roast evenly.
Remove the baking sheet from the oven and drizzle the mixture with balsamic vinegar.
The vinegar adds a tangy contrast to the sweet and savory flavors.
Serve the roasted Brussels sprouts, pancetta, and apples warm.
Garnish with fresh herbs like parsley for added color and flavor.
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