Brussels Sprouts with Pancetta

Ingredients

• 2 pounds brussels sprouts fresh trimmed halved
• 2 tablespoons olive oil 
• 6 slices pancetta (1/8-inch-thick)
• 1 tablespoon parmesan cheese freshly grated
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels
• oven

Directions

1. Preheat oven to 42
2. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan.
3. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.
4. Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp.
5. Remove pancetta, and drain on paper towels. Crumble pancetta.
6. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta.