Roasted brussels sprouts with pancetta and garlic croutons
Roast
Roasting
When I told Amanda about this dish, she asked, "Don't the breadcrumbs burn in the oven?" The answer is no, but just barely. They do get very brown and crisp, as do the pancetta, shallots and garlic, and you need to stir the sprouts once or twice while they're in the oven to keep things from sticking. If caramel-colored breadcrumbs are not your thing, keep the heat low on the stove top when you add the sprouts and cover the pan with foil before you put it in the oven. It will still be delicious.
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