Roasted Brussels Sprouts With Apple And Pancetta

• 12 ounces Brussels sprouts (trimmed and halved or quartered)
• 2 sweet cooking apples, cored and cut into wedges (such as Gala or Fuji)
• 1 cup thinly sliced red onion
• 3 ounces finely chopped pancetta or 3 ounces cooked ham
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons dijon-style mustard

1. Preheat oven to 425 degrees F.
2. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
3. Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
4. In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.

brussels, sweet cooking apples, red onion, pancetta, olive oil, salt, mustard seeds, ground black pepper, balsamic vinegar, honey, mustard

Taken from www.food.com/recipe/roasted-brussels-sprouts-with-apple-and-pancetta-497219 (may not work)