Name: Roasted Brussels Sprouts with Pancetta Vinaigrette
Yield: 4
Ingredients: 1½ pounds Brussels sprouts, trimmed, and cut through the core; into quarters; Extra-virgin olive oil; 1½ teaspoons chopped thyme; Kosher salt and freshly ground black pepper; ½ cup Pancetta; Vinaigrette (page 39)

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Toss the sprouts with a healthy glug of olive oil and the thyme in a medium bowl. Season generously with salt and pepper. Spread out the sprouts evenly on two rimmed baking sheets. Roast until the sprouts are tender but not mushy, 20 to 22 minutes, stirring the sprouts once or twice during roasting. Note that any loose leaves will get browned and even slightly

Slide the sprouts into a medium bowl, add the vinaigrette, and toss to coat. Taste and adjust any seasoning with more salt or pepper.

1½ pounds Brussels sprouts, trimmed, and cut through the core

Kosher salt and freshly ground black pepper

Roasted Brussels Sprouts with Pancetta Vinaigrette

Wednesday night and you're not sure what's for dinner? This is. Roast up a bunch of sprouts, season with this meaty dressing- or any other vinaigrette or even simple oil and vinegar-and you have a substantial side dish without much work. Serve over a mound of wild rice, or next to some pork tenderloin medallions.

Roasted Brussels Sprouts with Pancetta Vinaigrette

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