​Roasted Brussels Sprouts with Pancetta and Sage 

Eatingwell.com
Serves 8
Ingredients

• 1 large leek, white and light green part only, thinly sliced (I substitute yellow onion)
• 2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
• ½ cup chopped pancetta (2 ounces)
• 2 tablespoons finely chopped fresh sage

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Preparation

1. Preheat oven to 450°F.
   
2. Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.
   
3. Make Ahead Tip: Keep warm in a 225°F oven for up to 15 minutes.