Brussels Sprouts With Prosciutto and Walnuts

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 pounds brussels sprouts trimmed
• 0.3 teaspoon kosher salt 
• 1.5 tablespoons olive oil extra-virgin
• 2 teaspoons orange juice freshly squeezed
• 0.3 teaspoon orange zest grated
• 2 ounces pancetta fat trimmed thinly sliced
• 0.3 cup walnuts chopped

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. Toast walnuts on baking sheet for 810 minutes, stirring halfway through.
3. Remove and cool to room temperature. Increase oven temperature to 42
4. Slice large sprouts in half, if needed, so all are about the same size. Toss sprouts in large bowl with remaining ingredients.
5. Spread on rimmed baking sheet in even layer.
6. Roast for 2530 minutes, stirring halfway through, or until browned and tender. Toss with toasted walnuts, and serve warm.