Preheat oven to 400oF. Cook pancetta and 2 tsp. of oil in a large skillet over medium heat, stirring occasionally until the pancetta is lightly browned. Using a slotted spoon, transfer the pancetta to a paper towel to drain. Toss the Brussels sprouts in the remaining 2 tbsp olive oil in a large bowel. Spread Brussels sprouts on a large rimmed baking sheet. Bake, stirring occasionally until browned and just tender when pierced with tip of a small knife (~20-30 mins). Add the pancetta and continue to bake for 2-5 minutes and transfer to a serving bowl. Whisk balsamic vinegar and brown sugar together in a small bowl. Drizzle over the Brussels sprouts mixture, season with salt and pepper and toss gently. Add raspberries and toss gently again. Serve hot.
