Roasted Brussels Sprouts with Pancetta

Servings: six

Ingredients

1 lb brussels sprouts, trimmed, and halved
1 tablespoon butter
¼ lb pancetta, chopped
1 shallot, thinly sliced
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
½ cup walnuts

Directions

Preheat oven to 375 degrees.   Heat butter in a medium ovenproof skillet over medium heat.  Add pancetta and cook until crisp, 4-5 minutes.  Add the shallot and cook for 1-2 minutes.  Stir in the Brussels sprouts and toss until coated.  Add salt and pepper.  Place in oven and roast until Brussels sprouts are tender, about 15 minutes.  Add pecans to the pan during the last 5 minutes of cooking.