Amazing Roasted Brussels Sprouts With Red Onions and Pancetta
By: Sheri Wetherell
Published: April 17, 2013

Even diehard Brussels sprouts haters will love the flavor in this naturally sweet and savory preparation. Pan roasting the sprouts first in olive oil and red onion will virtually eliminate the bitterness most commonly associated with the mini cabbage. Roasting also helps bring out the natural sugars in any vegetable. Adding succulent and salty pancetta or bacon pieces only adds to the deliciousness. Top it all off with toasted bread crumbs and garlic for that final level of flavor and you have one winner of a dish!
Roasted Brussels Sprouts With Red Onions and Pancetta
1 1/2 pounds Brussels sprouts, cleaned and halved
	8 slices Pancetta
	4 cloves garlic
	4 Olive Oil
	5 1/2 red onion, sliced
	1 slice of bread
	In a large plastic zippered bag, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons Olive Oil.
	Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.
	While the Brussels sprouts are roasting, in a pan heat 1/4 cup olive oil. When the olive oil is heated through, saute a slice of bread until browned on both sides. Set aside.
	When the Brussels sprouts have finished roasting... In the same pan that you sauteed the bread, add the onion and saute for about 3 minutes. Do not let them get fully tender. Add the pancetta and heat through for an additional minute.
	Add the Brussels sprouts and heat through for an additional 3 minutes. Remove from heat.
	In a food processor, blend the bread and 1 - 2 cloves of garlic.
	Sprinkle on top of the Brussels sprouts mixture and finish by a last drizzle of Olive Oil!