2 pounds Brussel Sprouts, washed, trimmed and halved
1 acorn squash, split, seeds and pulp removed and cut in approximately 1" wide wedges
1/2 cup Medium ENZO Olive Oil
1/4 cup ENZO 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.