Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

Preheat the oven to 400 ºF. In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat. Pour them onto a sheet pan and season them with salt and freshly cracked black pepper. Roast the Brussels sprouts for 40 minutes. While they're roasting, sauté the diced pancetta in a large non-stick pan, cooking until golden brown. Set aside. Simmer 1 cup of balsamic vinegar in a small sauce pan over medium-high heat until it reduces by half, about 10 minutes. It should be thick and syrupy. Set aside. Remove the roasted Brussels sprouts from the oven and pour the sauteed pancetta (plus any drippings) directly atop the Brussels sprouts, tossing to combine. Transfer the mix to a serving platter and drizzle with the balsamic syrup.