Brussels Sprouts with Pancetta

By garciamoss

Pancetta and Parmesan cheese add salty flavor to the roasted Brussels sprouts. You can substitute bacon for the pancetta.

Ingredients

• 2 pounds fresh Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 (1/8-inch-thick) pancetta slices
• 1 tablespoon freshly grated Parmesan cheese

Details

Cooking time 27mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.

2. Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta.

3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.