- 1 lb Brussel sprouts
- 2 oz diced pancetta
- 1 clove of garlic, minced
- Salt and freshly milled pepper
- 2 tablespoons Cavalli Condimento Balsamico
Time: 1 hour
Make the Brussel Sprouts
- Trim and half the sprouts. Put them in a large cast iron skillet and toss with the olive oil, pancetta and garlic. Salt and pepper to taste. Pop them into the oven. After 15 minutes give them a stir. Roast for 15 minutes more. When they are done and still in the hot pan, drizzle on the balsamico and stir to coat.