roasted brussels sprouts with pancetta

I always make more of these than I think I'll need, since half of these crispy, salty bites seem to magically disappear the second they're cool enough to touch. Once you try this recipe, I think you'll have the same problem.

Serves 6

3 lbs brussels sprouts, rinsed, stems trimmed, and halved
3 thick slices pancetta (italian bacon - available in your supermarket deli)
1/4 cup olive oil
pepper

Heat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add pancetta and cook until fat is rendered and pieces are crispy, about 15 minutes. Remove from heat and toss brussels sprouts with pancetta and oil. Spread mixture out in a single layer on a baking sheet and sprinkle with pepper. Bake for 15-20 minutes or until sprouts are browned and leaves are crispy. Toss spouts once during cooking to promote even roasting.