Roasted Brussels Sprouts with Pancetta and Sage

Ingredients

• 1 large leek, white and light green part only, thinly sliced
• 2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
• 1/2 cup chopped pancetta (2 ounces)
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 450°F.
2. Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.

Recipe and photo from Eating Well December 2013