Roasted Brussels Sprouts with Pancetta

1-1.5 pound Brussels sprouts, trimmed and halved

1/2 pound sliced pancetta, diced

Olive Oil

Kosher or Sea Salt

Black Pepper


Preheat oven to 400 degrees F.

Cut off the ends of the Brussels sprouts and cut sprouts in half if they are large. Mix them in a bowl with the olive oil, salt, and pepper and diced pancetta. Transfer them to a sheet pan and roast for 35 to 40 minutes for whole sprouts or 20-30 minutes for halved sprouts, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with a little more salt and serve hot.