A crispy Brussels sprout is good, but a crispy Brussels sprout with pancetta? That is heaven. Think of pancetta as bacon’s thicker cousin. The cubes release delicious, salty fat onto the pan, which gets soaked up by the sprouts as they roast. Usually you’d have to fry Brussels sprouts to get them adequately caramelized, but the pancetta not only infuses the vegetable with flavor, it adds crispiness, too. The result is a golden brown exterior and perfectly tender interior. A generous dusting of zest after roasting balances out the richness, ensuring this recipe will be a go-to side dish for years. Shopping tip: Look for pre-diced pancetta, which will save you prep time.