Bourbon Maple Glazed Brussels Sprouts with Pancetta

2 lbs fresh Brussels sprouts, halved

3 Tbsp The Shoreline Vine Bacon Infused Olive Oil
1/2 tsp salt

1/4 tsp pepper
2 oz sliced pancetta or bacon strips, chopped

2 garlic cloves, minced

2 Tbsp The Shoreline Vine Bourbon Maple Dark Balsamic
1/3 cup dried cranberries
1/2 cup walnuts


Preheat oven to 400°. Place Brussels sprouts in a large baking pan; toss with 2 tablespoons bacon infused oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar.

In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with walnuts.