2 lbs. Brussels Sprouts, washed, trimmed and halved
1 Acorn squash, split, seeds and pulp removed and cut in approximately 1" wide wedges
1/2 Cup ENZO Organic Medium Extra Virgin Olive Oil
1/4 Cup ENZO Organic Apple Balsamic Vinegar
4 Ounces pancetta, thinly sliced and cut in no larger than 1/4" cubes
Salt and pepper, to taste
1. Preheat oven to 425°F.
2. Toss Brussels sprouts in a bowl with olive oil, vinegar, pancetta, salt and pepper. Arrange on a parchment-lined sheet pan.
3. Toss squash wedges in a bowl with olive oil, vinegar, pancetta, salt and pepper.
4. Arrange on a separate parchment-lined sheet pan.
5. Roast for approximately 35 to 40 minutes, tossing halfway through cooking. Serve immediately.