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Makes

6 servings

Ingredients

  • Olive oil
  • 4 ounces pancetta diced into ¼-inch pieces
  • 1 ½ pounds Brussels sprouts trimmed and cut in half
  • Kosher salt and ground black pepper
  • 1 tablespoon honey
  • 2 ½ tablespoons balsamic vinegar
  • ½ cup crumbled goat cheese

Instructions

  • Preheat oven to 400 degrees.
  • On medium heat, coat a large cast iron pan with olive oil and add pancetta to the pan. Cook until the pancetta is crispy, about 5 minutes. Transfer to a paper towel to drain.
  • To the pan, add Brussels sprouts cut side down. Season with salt and pepper. When the cut sides of the sprouts have browned, transfer pan to the oven and roast them for 10-15 minutes.
  • Remove pan from the oven. Add honey and balsamic vinegar and stir to coat the sprouts. Sprinkle pancetta and goat cheese on top right before serving them from the pan.