Preheat the oven to 400 degrees.
Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1½ teaspoons salt, and ½ teaspoon pepper and toss with your hands. Spread out the mixture in a single layer.
Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.
*Alternately, follow the FC link:
Heat a large skillet and add 1 tablespoon EVOO and 2 ounces of cubed pancetta and cook until golden and crispy. Remove crispy pancetta to paper towels. Leave the fat in the pan and add more oil to equal 2 tablespoons. Have ready about 1/2 cup water or chicken broth. Add the sprout halves cut side down, cook over medium-high to medium heat for about 4 minutes until nicely browned, pour in the water or broth and cover. Cook until tender adding a bit more water if necessary.
Remove sprouts to a warm serving bowl, heat the balsamic vinegar (1/4 cup) in the roasting pan, heat and reduce to 2 tablespoons, toss in butter, whisk until melted, pour over the sprouts, top with crispy pancetta and a sprinkle of cheese.