Easy enough to be a weeknight dish yet elegant enough to serve for the holidays, this recipe takes nutritious Brussels sprouts to a whole new level of goodness.

1½ lb Brussels sprouts
½ lb peeled shallots
2 T olive oil
heavy pinch salt and pepper
1 T minced garlic
4 oz pancetta or bacon,
chopped fine (optional)

Preheat oven to 350°. Trim and halve Brussels sprouts lengthwise. Cut shallots to similar size as the halved sprouts. Combine all ingredients well. Spread onto parchment-lined sheet pan in a single layer. Roast for 20 to 25 min, until tender and caramelized, tossing twice. Serve hot.

Roasted Brussels Sprouts with Shallots