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Roasted Brussels Sprouts with Crispy Pancetta
Ingredients
  • 2 to 3 pounds Brussels sprouts, halved
  • 2 teaspoons olive oil
  • Drizzle of balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 8 ounces thick-cut pancetta, cubed
  • 2 ounces goat cheese, crumbled
Steps
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