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Thanksgiving: Brussels Sprouts with Pancetta

Source of Recipe


Southern Living, November 2010



List of Ingredients



• 2 pounds fresh Brussels sprouts, trimmed and halved
  
• 2 Tbsp olive oil
  
• ¼ tsp salt
  
• ¼ tsp pepper
  
• 6 (1/8-inch-thick) pancetta slices
  
• 1 Tbsp freshly grated Parmesan cheese
  






Instructions



1. Preheat oven to 425° F.
   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.
   
   Makes 8 servings.