Ingredients

• 1.5 pounds BRUSSELS SPROUTS
• 8 slices PANCETTA
• 4 cloves GARLIC
• 4 OLIVE OIL
• 1 slice BREAD

Steps

• 1) In a large plastic zippered bag, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons Olive Oil.
• 2) Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.
• 3) While the Brussels sprouts are roasting, in a pan heat 1/4 cup olive oil.
• 4) When the olive oil is heated through, saute a slice of bread until browned on both sides.
• 5) Set aside.
• 6) When the Brussels sprouts have finished roasting.
• 7) In the same pan that you sauteed the bread, add the onion and saute for about 3 minutes.
• 8) Do not let them get fully tender.
• 9) Add the pancetta and heat through for an additional minute.
• 10) Add the Brussels sprouts and heat through for an additional 3 minutes.
• 11) Remove from heat.
• 12) In a food processor, blend the bread and 1 - 2 cloves of garlic.
• 13) Sprinkle on top of the Brussels sprouts mixture and finish by a last drizzle of Olive Oil!.