Pancetta Roasted Brussels Sprouts

• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 2 pounds brussels sprouts, yellow leaves trimmed
• 2 tablespoons extra virgin olive oil
• 1/2 pound pancetta, cut into 1/2- inch cubes
• 3 thyme sprigs

1. In a small bowl, combine the mayonnaise, lemon juice, zest, garlic, and 1/4 teaspoon each salt and pepper.
2. Mix well.
3. Transfer the aioli to a tightly covered bowl or jar and refrigerate until ready to use.
4. You can make this up to 3 days ahead.

mayonnaise, lemon, garlic, brussels sprouts, extra virgin olive oil, pancetta, thyme

Taken from www.foodrepublic.com/recipes/pancetta-roasted-brussels-sprouts-recipe/ (may not work)