Step 1

Preheat your oven to 400 F. Line a sheet pan with parchment paper.

Step 2

Add the sprouts and the reserved leaves to the sheet pan. Add the pancetta (or salami). Coat with olive oil and season with salt and pepper.

Step 3

Roast for 20-30 minutes, stirring occasionally for even browning.

Step 4

Towards the end of cooking, prepare the balsamic syrup. Pour the vinegar into a small sauté pan and sprinkle with sugar. Reduce the mixture over medium-low heat; it will only take 1-2 minutes. Keep your eye on it so it doesn’t burn! You should end up with 1 tbsp of reduced syrup.

Step 5

When the sprouts are ready, drizzle the hot balsamic syrup directly over the pan. Toss well to combine.

Step 6

Serve right away.