Brussels Sprouts with Pancetta

Ingredients:

2 poundsfresh Brussels sprouts, trimmed and halved

2 tablespoonsolive oil

1/4 teaspoon salt

1/4 teas poonpepper 6 (1/8-inch-thick) pancetta slices

1tables poonfreshly grated Parmesan cheese

Preparation

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.

Recipe from Victoria Amory, Southern Living, NOVEMBER 2010