Apple Balsamic Roasted Vegetables
2 lbs. Brussels Sprouts, washed, trimmed and halved
1 Acorn squash, split, seeds and pulp removed and cut in approximately 1” wide wedges
½ Cup ENZO Organic Medium Extra Virgin Olive Oil
¼ Cup ENZO Organic Apple Balsamic Vinegar
4 oz. Pancetta, thinly sliced and cut in no larger than 1/4” cubes
Salt and pepper, to taste
Preheat oven to 425°F. Toss Brussels sprouts in a bowl with olive oil, vinegar, pancetta, salt and pepper. Arrange on a parchment-lined sheet pan.
Toss squash wedges in a bowl with olive oil, vinegar, pancetta, salt and pepper and arrange on a separate parchment-lined sheet pan.
Roast for approximately 35 to 40 minutes, tossing halfway through cooking. Serve immediately.