Brussels Sprouts with Pancetta and Balsamic Vinegar

Ingredients:
2 tablespoons 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

Directions:
Pre-heat oven to 425 degrees.

Heat a large skillet over medium-high heat with two turns of the pan of the olive oil, about 2 tablespoons.  Add the 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 the outer leaves are brown and crispy and the sprouts are tender, about 10-12 minutes.

Top with balsamic drizzle and serve immediately.