1 lb. fresh brussels sprouts, trimmed and halved
2 oz. pancetta, diced, with visible fat discarded
2 Tbsp olive oil
2 garlic cloves, minced
2 shallots, minced
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat oven to 450 degrees, then lower to 400 while sprouts are actually roasting.
Trim off the sprout stem and remove any yellow outer leaves. Toss the halved sprouts with the other ingredients in a bowl until evenly coated.
Spread in a single layer on a large sheet pan (do not overcrowd). Reduce oven to 400 degrees and bake in the upper 1/3 rack, for 30-35 minutes. The exterior should be crisp, with edges browned, and the inside still tender. Toss/stir halfway through for more even browning.