1 pound of brussel sprouts, cut in half 1 tablespoon extra virgin olive oil sea salt cracked black pepper 2 oz. pancetta 1/3 cup toasted walnuts Toss brussel sprouts with olive oil, spread on cookie sheet and season with salt and pepper. Roast in 375 degree oven for 30 minutes or until tender. Place roasted brussels spouts in serving dish and toss with thinly sliced pancetta and walnuts.