4 tablespoons olive oil
½ pound pancetta, diced
6 shallots, halved
2 pounds Brussels sprouts, trimmed, blanched and halved
Salt and pepper to taste
2 tablespoons unsalted butter
Preheat the oven to 425°F.
Heat the olive oil in an ovenproof roasting pan over medium heat. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and toss to combine. Lightly season with salt and pepper.
Roast the Brussels sprouts and shallots until they are cooked all the way through and golden brown, about 25 minutes, or until the sprouts are crisp on the outside and tender on the inside. Remove the pan from the oven. Add the pancetta and butter and stir well.
Serve the Brussels sprouts on individual plates or family style in a bowl.