Balsamic Glazed Brussels Sprouts


  • 2 lbs. Brussels sprouts, trimmed and cut in half
  • 4 oz. pancetta, sliced ¼ inch thick
  • ¼ cup olive oil (I like our Sweet Basil oil)
  • Sea Salt & freshly ground black pepper
  • 1-2 tablespoons Traditional Balsamic



    Preheat oven to 400 degrees. Place your deep flexiflat on the perforated baking sheet. Cut pancetta into ½ inch cubes and add to flexiflat with Brussels sprouts. Add olive oil, salt and pepper and toss. Spread mixture out evenly on the flexiflat.

    Roast 20-30 minutes, until tender and browned. Remove from oven and drizzle immediately with Traditional Balsamic and toss to combine.


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