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Brussels Sprouts with Pancetta, Cranberries & Pine Nuts

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  • minutes
  • Serves 4 to 6

INGREDIENTS

6 oz

pancetta, diced medium 32 ounces Brussels sprouts, trimmed and halved Salt and pepper, to taste 3 tablespoons olive oil 1½ tablespoons balsamic vinegar ⅓ cup pine nuts ½ cup dried cranberries