Roasted Brussels Sprouts with Garlic and Pancetta

I already like roasted Brussels sprouts on their own, but adding pancetta?  Genius!  I made them twice in one week.

Roasted Brussels Sprouts with Garlic and Pancetta
from Onion Rings and Things

1 lb Brussels sprouts
2 oz pancetta, diced
2 cloves garlic, minced
1-2 tbsp olive oil
kosher salt to taste
freshly ground pepper to taste

Preheat oven to 400F.  Cut the brown ends off the Brussels sprouts and cut the biggest ones in half.  In a bowl, combine sprouts, garlic and olive oil.  Season liberally with salt and pepper.  Add the pancetta and toss everything together.  Lay the sprouts on a foil-lined, cooking-sprayed baking sheet and spread out evenly.  Roast for 35-40 minutes until the outsides are crisp and browned.