Balsamic Roasted Brussels Sprouts

Preheat oven to 400°. Line a sheet pan with foil and brush with oil. Cut off the ends of each Brussels sprout and remove any discolored outer leaves. Cut larger sprouts in half.

In a bowl, toss sprouts with 1/4 cup Marzetti® Simply Dressed® Balsamic Vinaigrette, pancetta, shallots, salt and pepper and transfer to prepared pan.

Roast about 25 minutes, shaking the pan 2 to 3 times during the cooking process. Sprouts should be tender on the inside and caramelized on the outside.

Place raisins in a small microwave safe bowl and toss with 1 tablespoon dressing. Microwave 30 to 60 seconds and stir.

To serve, place roasted sprouts in a serving bowl, toss with raisins, pine nuts and remaining dressing. Season with salt and pepper to taste. Sprinkle with lemon zest and serve.