Roasted Brussels Sprouts With Apple And Pancetta - cooking recipe

Ingredients

12 ounces Brussels sprouts (trimmed and halved or quartered)
2 sweet cooking apples, cored and cut into wedges (such as Gala or Fuji)
1 cup thinly sliced red onion
3 ounces finely chopped pancetta or 3 ounces cooked ham
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons dijon-style mustard

Preparation

Preheat oven to 425 degrees F.
Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Transfer mixture to the prepared baking pan.
Roast, uncovered, for 25 to 30 minutes or until sprouts are tender, stirring once.
In a small bowl whisk together vinegar, honey, and Dijon mustard. Drizzle vinegar mixture over sprout mixture; toss gently to coat.