2 lb Brussels sprouts, cleaned ½ lb shallots, peeled and quartered 1 T olive oil
pinch salt & pepper
½ c walnut halves
1 c fresh cranberries
3 oz pancetta, cooked and diced

Halve Brussels sprouts; toss with shallots in oil, salt and pepper. Pour onto parchment-lined sheet pan in a single layer. Roast at 350° convection for 20 min. Add walnuts and cook 5 min more. Add cranberries and cook, just until heated through, approx. 2 min. Toss with cooked pancetta and serve immediately.

Pairings: Enjoy with our recipes for Beef Tenderloin Roast and Parmesan Fingerling Potatoes.

Brussels Sprouts with Cranberries, Walnuts and Pancetta