Roasted Brussel Sprouts with Pancetta

2 lbs. brussel sprouts, sliced in half through the stem
6 oz. pancetta, chopped
1/4 cup olive oil
kosher salt and freshly ground pepper to taste

Preheat oven to 425. In a large mixing bowl, combine the brussel sprouts, pancetta and olive oil. Toss well to coat, then season with kosher salt and freshly ground pepper.

Spread the mixture in one even layer on a rimmed baking sheet pan. Roast in the oven for 25 to 30 minutes, until the brussel sprouts are fork-tender.