Roasted Brussels Sprouts With Pancetta

A sprinkling of chopped pancetta adds saltiness and smokiness to these simply roasted sprouts. Victoria de la Maza

Roasting Brussels sprouts brings out their natural salty flavor, and turns them charred and crispy on the outside and tender on the inside. A sprinkling of chopped pancetta (or bacon) adds saltiness and smokiness; no need to add much salt.

Serves 6

• 2 pounds Brussels sprouts
• 3 to 4 tablespoons olive oil
• 4 ounces pancetta or bacon, diced
• Sea salt and freshly ground black pepper, to taste

Preheat the oven to 375 degrees F.