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Pancetta Brussels Sprouts

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Ingredients  

  • 2 lbs brussels sprouts
  • 4 ounces of pancetta, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup Parmesan
  • Salt & Pepper to taste
  • Avocado oil
  • 2 tbsp white wine vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 4 tbsp avocado oil
  • 1 garlic clove, minced

Method 

  • Preheat the oven to 400 F degrees. Soak brussels sprouts in water and some white vinegar to clean for about 10 minutes to clean & rinse. Cut stems off and halve the brussels sprouts vertically and place on a parchment lined baking sheet. Season brussels sprouts liberally with salt & pepper and coat with avocado oil. Add pancetta to the baking sheet and mix everything together with a spoon to coat the oil and seasonings to the brussels sprouts. Turn all brussels sprouts down so that the open centers are directly on the backing sheet
  • Bake for 25 mins or until fork tender and pancetta is browned and crispy, remove from oven
  • While the brussels sprouts and pancetta are roasting in the oven, make the vinaigrette by mixing all ingredients together in a mason jar, shake well
  • Add cooked brussels sprouts and pancetta to a bowl and top with dried cranberries, parmesan cheese, and vinaigrette, toss together and serve
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