Brussels Sprouts with Pancetta and Breadcrumbs

INGREDIENTS

12 oz brussels sprouts, halved

4 oz pancetta, diced

1/4 country sourdough loaf, crusts removed, torn into chunks

1 1/2 T olive oil

juice of one lemon

1/2 t salt

Preparation

Make bread crumbs. Preheat oven to 425. Toss bread and olive oil together, then spread on a sheet pan. Bake, stirring occasionally, until golden brown, verging on burnt in some spots, about 20-25 mins. Remove from oven and let cool completely before pulsing in a food processor to form crumbs.

Heat a large sauté pan over medium-low heat. Add pancetta and cook, stirring occasionally until crispy, about 8-10 minutes. Using a slotted spoon, remove pancetta from the pan and set aside, leaving drippings in the pan. Increase the heat to medium-high and add salt and Brussels sprouts to the pan, cut side down. Cook, undisturbed until brown underneath, about 8 minutes. Flip sprouts and cook until tender, about 5 minutes more. Squeeze lemon over and toss to coat before removing from the heat. Garnish with pancetta and bread crumbs