- 2 lbs Brussels sprouts, trimmed and cut in half
- 4 oz. pancetta, sliced 1/4 inch thick
- 1/4 cup olive oil
- Black Lava Sea Salt and freshly ground black pepper
- 1-2 Tablespoons Traditional balsamic
Preheat oven to 400 degrees. Place your deep flexiflat on the perforated baking sheet. Add Brussels sprouts to flexiflat. Cut pancetta into 1/2 inch cubes and add to the flexiflat. Add olive oil, salt and pepper and toss with Brussels sprouts and pancetta. Spread mixture out evenly on the flexiflat. Roast for 20-30 minutes, until tender and browned. Remove from oven and drizzle immediately with Traditional Balsamic and toss to combine. Enjoy!