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Brussels Sprouts with Pancetta

Photo: Jim Franco; Styling: Leslie Siegel
Total time 27 mins
Yield Makes 8 servings

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

How to Make It

  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.