Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Rinse and pat dry the Brussel sprouts with paper towels. Trim and remove any dried outer leaves and cut the sprouts in half through the core.

Step 3

Place the Brussel sprouts and any loose leaves on a sheet pan (I line my sheet pan with parchment paper). Add the pancetta and the garlic and drizzle with olive oil. Season with salt and ground black pepper. Toss well to combine and spread out in a single layer.

Step 4

Roast for 20 to 30 minutes or until tender and nicely browned, tossing once halfway through the cooking.

Step 5

Remove from the oven and drizzle with the Balsamic glaze. Toss and serve topped with the toasted pistachios.