Roasted Balsamic Brussels Sprouts With Pancetta

• 2 pounds fresh Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 ounces sliced pancetta or bacon strips, chopped
• 2 garlic cloves, minced
• 1 tablespoon balsamic vinegar
• 1/3 cup dried cranberries
• 1/2 cup pine nuts, toasted

1. Preheat oven to 400u0b0. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway.
2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar.
3. In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.

brussels sprouts, olive oil, salt, pepper, bacon, garlic, balsamic vinegar, cranberries, pine nuts

Taken from www.tasteofhome.com/recipes/roasted-balsamic-brussels-sprouts-with-pancetta/ (may not work)