Roasted Brussels Sprouts With Pancetta & Pearl Onions - cooking recipe

Ingredients

8 ounces pancetta, diced
8 ounces white pearl onions, blanched, shocked and peeled
8 garlic cloves, sliced in half
4 lbs Brussels sprouts, trimmed
black pepper
kosher salt
olive oil

Preparation

Preheat oven to 400\u00b0F.
Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.