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Balsamic-Roasted Brussels Sprouts
Ingredients
  • 1 ½ pounds Brussels sprouts, trimmed and cut in half through the core
  • 4 ounces pancetta, ¼-inch-diced
  • ¼ cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon syrupy balsamic vinegar
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