Roasted Brussels sprouts (accompanied by the two things that make life worth living).
• Brussels sprouts, halved (about a cup per person)
• Pancetta, half-inch dice (about ¼ as much as sprouts)
• Garlic clove, minced (one clove per person)
• Oil (a few glugs... hey Jamie, I can write like you too)
• Sea Salt
Preheat oven to 450.
Toss all ingredients in a bowl.
Spread evenly on a sheet tray.
Roast until crispy, about 25 minutes. I like to almost burn the sprouts. They take on a popcorn-y quality.
Sprinkle with a little extra salt at the end because, hey, salt is good.