Roasted Brussels Sprouts With Pancetta & Pearl Onions

• 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

1. Preheat oven to 400u0b0F.
2. 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.
3. While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
4. Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
5. Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.

pancetta, white pearl onions, garlic, brussels, black pepper, kosher salt, olive oil

Taken from www.food.com/recipe/roasted-brussels-sprouts-with-pancetta-pearl-onions-197499 (may not work)