2 pounds Brussels sprouts, large, trimmed and cut in half
1 Tbsp grapeseed oil
1/4 lb. of pancetta, cut into small cubes
Salt and pepper to taste
Step 1: Bring 4 quarts of water to a rolling boil. Add salt.
Step 2: Add Brussels sprouts and blanch for 3 to 4 minutes until their color changes to a bright green. Remove from pot and place immediately in a ice bath to stop the cooking.
Step 3: Drain and drizzle oil over Brussels sprouts. Add salt and pepper.
Step 4: Oil a sheet pan and place Brussels sprouts.
Step 5: Place in a 400 degree oven. Bake for 15 to 20 minutes until golden brown.
Step 6: In a pan place pancetta and cook until crispy.
Step 7: Add crispy pancetta to the Brussels sprouts and mix well.