Cook Time 30 minutes
2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons DeCarlo Olive Oil
1/4 teaspoon Trapani Sea Salt
1/4 teaspoon freshly ground Tellicherry Peppercorns
6 (1/8-inch-thick) Pancetta slices
1 tablespoon freshly grated Parmigiano-Reggiano cheese
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 Parmigiano-Reggiano and crumbled Pancetta.
Recipe from Victoria Amory, Southern Living, NOVEMBER 2010