Sweet & Savory Brussels Sprouts

• 1 pound Brussels sprouts
• 2 teaspoons olive oil
• 1 teaspoon garlic powder
• 1 pinch each salt and pepper
• 1/4 pound pancetta (chunk, not sliced)
• 1/4 cup minced shallot
• 1 tablespoon balsamic vinager

1. Preheat oven to 450u0b0F.
2. Cut bottom stem off Brussels Sprouts and cut in half. Discard any browned or wilted leaves, but be sure to save the good ones (they crisp up well when roasting!).
3. Put Brussels Sprouts in a gallon Ziploc bag along with the olive oil, salt, pepper and garlic powder. Seal the bag and shake, shake, SHAKE! until sprouts are well coated.
4. Pour sprouts into a 9x13 casserole dish and roast for 45 minutes until tender but still a bit crunchy.
5. Meanwhile, chop pancetta into small bit sized pieces and saute in a skillet over medium heat.
6. Once the pancetta starts to cook and oil forms in the pan, add the shallots. Cook until shallots are slightly translucent and pancetta is crispy.
7. In a serving bowl, toss Brussels Sprouts, pancetta and shallots well. Drizzle with balsamic vinegar and toss again before serving.

brussels, olive oil, garlic, salt, pancetta, shallot, balsamic vinager

Taken from food52.com/recipes/21758-sweet-savory-brussels-sprouts (may not work)