Cut off the ends of the Brussels sprouts. Cut in half.
Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper.
Pour Brussels sprouts and cubed pancetta on a large baking sheet, making sure they aren’t touching and roast for 30 to 40 minutes or until sprouts are tender but crispy on the outside. Make sure you stir them a couple of times while they are roasting. Serve warm.
