To make roasted brussels sprouts with balsamic vinegar, use 1 1/2 pounds Brussels sprouts (trimmed and cut in half), 4 ounces pancetta (1/4-inch-diced), 1/4 cup olive oil, 1 tablespoon syrupy balsamic vinegar, salt and freshly ground black pepper. Preheat the oven to 400 degrees, then place the sprouts onto a sheet pan. Add the oil, pancetta, salt and pepper, and toss together. Spread the sprouts out evenly over the pan and roast for 20-30 minutes, then drizzle with vinegar.
Toss the sprouts once while roasting, and roast them until they are slightly browned and tender. After drizzling the vinegar over the sprouts, toss again before serving. Add seasoning if desired.
Another variation uses garlic powder, pine nuts and shredded Parmesan. For this recipe, cook the sprouts at 425 degrees for 30 to 35 minutes. Use 2 pounds Brussels sprouts (trimmed and halved lengthwise), 1/2 cup extra-virgin olive oil, 1/2 cup balsamic vinegar, 2 teaspoons garlic powder, 2 teaspoons salt and 1 teaspoon ground black pepper as well as 1/4 cup pine nuts, 1/2 cup shredded Parmesan and 8 slices cooked turkey bacon. Toss the sprouts with the oil, vinegar, garlic powder, salt and pepper, then spread evenly over a baking sheet. After roasting, sprinkle on the pine nuts, Parmesan and turkey bacon, then toss and serve.