Roasted Brussels sprouts with pancetta

This may be the easiest way to prepare Brussels sprouts, and it's definitely one of the most delicious. You can even make it ahead and reheat it, or serve it at room temp. If you're really looking for a quick fix, you can find 4-ounce packets of pre-diced pancetta at some Trader Joe's, Whole Foods Markets and other supermarkets. Otherwise, buy a slab or a couple slices of pancetta from the deli counter and dice 'em, or just use thinly slice pre-packaged pancetta and cut it into squares.

Or maybe you prefer a vegan version? Just leave out the pancetta and add 1/4 teaspoon of salt.

Serves 6 - 8.

2 pounds Brussels sprouts

3 ounces diced pancetta

2 tablespoons olive oil

Freshly ground black pepper

Salt

Heat the oven to 425 degrees. Trim the Brussels sprouts and slice them in half, if they're on the small side, or in quarters, if they're larger. Place them on a sheet pan or baking pan with the pancetta, drizzle with the olive oil and toss them around to combine. Roast for about 25 minutes, shaking the pan once or twice, till the Brussels sprouts' edges are a little charred and getting crispy. Add freshly ground pepper to taste, and a little salt, if necessary (it depends on how salty the pancetta is). Serve immediately, or hold for later to reheat (just give it a quick toss in a skillet or reheat in the oven for 10 minutes at 325 degrees) or serve at room temperature.