Popular
Latest From the Show
Brussels Sprouts with Pancetta and Balsamic Vinegar
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 tablespoons EVOO Extra Virgin Olive Oil, divided
- 6 slices pancetta, chopped
- Salt and pepper
- 2 pints Brussels sprouts, large ones cut in half, small ones left whole
- 1/2 cup balsamic drizzle (store-bought or homemade)
Yield
Serves: 6-8 as a side
Preparation
Preheat oven to 425F.
Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until rendered two-thirds of the way. Add the sprouts to the pan and toss.
Spread the sprouts and pancetta on a baking sheet, cut-side down. Roast until outer leaves are brown and crispy and sprouts are tender, about 10-12 minutes.
Top with balsamic drizzle and serve.