Name: Roasted Brussels Sprouts with Pancetta Recipe
Yield: 12
Ingredients: 2 tablespoon extra-virgin olive oil; 8 ounce pancetta, cubed; 2 -3 pounds brussels sprouts, halved; salt and pepper, to taste

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces pancetta, cubed
2 -3 pounds Brussels sprouts, halved
Salt and pepper, to taste

Directions

Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until slightly browned and drain on a paper towel. Drizzle a bit of olive oil on top, depending on how oily the pancetta is.

Raise the heat to medium-high, add the sprouts, and cook until caramelized and browned around the edges, about 5-8 minutes. When they begin to brown, add the pancetta back to the pan and season with salt and pepper, to taste. Serve.