Serves 8

Roasted Brussels Sprouts with Pancetta & Sage


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


Preheat oven to 450°F.

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.  You may keep warm in a 225°F oven for up to 15 minutes.