Pancetta is Italian bacon - you can get it sliced or in chunks at Italian delis and some supermarkets. Or, you can use good old bacon. I have one son who loves all vegetables and another who limits it to green salad, corn, carrots and spinach when I sneak it into salads..

Here's the recipe. Easy and delish! ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA

Active time: 10 min Start to finish: 35 min

1 lb Brussels sprouts, trimmed and halved (quartered if large) 2 oz pancetta, visible fat discarded and pancetta minced 1 garlic clove, minced 1/2 tablespoon extra-virgin olive oil 1/4 cup water

Preheat oven to 450°F.

Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

Makes 4 servings.