BRUSSEL SPROUTS WITH PANCETTA & PINE NUTS

 BRUSSEL SPROUTS WITH PANCETTA & PINE NUTS

INGREDIENTS: 2 POUNDS BRUSSEL SPROUTS - ENDS CUT OFF AND CUT IN THIRDS, 1/4 CUP LIGHT OLIVE OIL, 12 CLOVES SLICED GARLIC, 1 TSP SALT & PEPPER, 1/2 CUP PINE NUTS, 4 OUNCES PANCETTA, 1/4 CUP DRIED CRANBERRIES, 1 TBS BALSAMIC VINEGAR, 2 TBS OLIVE OIL

MIX THE BRUSSEL SPROUTS IN A BOWL WITH THE 1/4 CUP OF OIL, SALT, PEPPER AND 1/2 THE GARLIC AND COOK FOR HALF HOUR ON 375. 

WHILE IT'S COOKING, SAUTE THE PINE NUTS, PANCETTA, GARLIC, AND 2 TBS OIL UNTIL PINE NUTS GET LIGHT BROWN AND THE PANCETTA GETS A LITTLE CRISPY. TURN OFF STOVE AND MIX IN BALSAMIC AND CRANBERRIES. 

AFTER 3O MINUTES, ADD THE PINE NUT MIX TO THE BRUSSEL SPROUTS AND PUT BACK IN THE OVEN FOR 5-10 MINUTES.