Brussels Sprouts with Pancetta

• 1 pound Brussels sprouts, trimmed and halved
• 1 shallot, thinly sliced
• 1 ounce pancetta, diced
• 1 tablespoon olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons red wine vinegar

Nutritional information per serving: Calories 108 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 1g • chol. 6mg sod. 230mg • calc. 50mg • fiber 4g

1.Line the Baking Pan with aluminum foil.Put all of the ingredients, except for the vinegar, onto the Baking Pan.Toss to evenly coat.Spread into a single layer.

2.Put the assembled pan into Rack Position 2.  Set to Convection Bake at 400°F for 15 minutes.Cook until sprouts are crispy and tender.

3.Remove sprouts from the pan and put them into a serving bowl.Toss with vinegar.Taste and adjust seasoning as desired.