1. If using a stalk of Brussels sprouts, slice each Brussel sprout from the stalk. If you buy Brussels sprouts that are already removed from the stalk you will need to cut off the brown end at the bottom of each sprout.
2. Remove any yellow leaves from the sprouts.
3. Rinse and dry the Brussels sprouts. I leave them on a kitchen towel to air dry.
4. Slice each Brussels sprout in half lengthwise.
5. Place the Brussels sprouts on a cookie sheet, and drizzle with olive just enough to lightly coat them. I don’t measure but an educated guess is about 1 to 1 ½ tbsp of olive oil to a pound of Brussels sprouts. Using your hands or a spatula, mix the Brussels sprouts and olive oil to evenly coat them with the oil. I prefer to use my hands, then rub the residual olive oil into my hands. Olive oil is great for your skin.
6. Roast at 400 degrees F until tender on the inside and crispy on the outside. Usually about 34 - 40 minutes.
7. To add pancetta, slice the pancetta into small strips. When there is about 15 minutes of cooking time left, add the pancetta to the Brussels sprouts and toss together. if you add the pancetta too soon, it will burn.
8. Sprinkle with sea salt and serve warm.
9. Often some of the leaves fall off the sprouts, and when they cook, they get crispy like potato chips. When my children were little, I purposely removed some leaves and served them these crispy chips. They were a big hit over the Brussels sprouts themselves.