Brussels Sprouts with Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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