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.
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.
Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.
These are quick to make and taste great. I like to eat this for lunch with some crusty French bread.
Delicious and easy to make. I cooked them a little longer than the recipe suggested.