Roasted Brussels Sprouts And Pancetta
2 lbs brussel sprouts, trimmed and halved vertically
4 oz pancetta, diced
3 tablespoons extra-virgin olive oil
1 large shallot, sliced
4 garlic cloves, minced
½ teaspoon each fresh thyme leaves, salt,and fresh ground black pepper
¼ cup dry white wine
shredded parmesan cheese
1. Preheat oven to 425°F with a rack in the center position.
2. Toss together Brussels sprouts, olive oil, pancetta, shallot, garlic, thyme, salt and pepper on a sheet pan until everything is combined and well-coated in oil. Spread the Brussels sprouts in a single layer and roast until the pancetta is crisp and the Brussels sprouts are browned and charred in spots, 20 to 30 minutes.
3. Remove pan from oven and stir wine into the still-hot sprouts, scraping the bottom of the pan to release any flavorful brown bits into the dish.