ROASTED BRUSSEL SPROUTS, SHALLOTS & CHESTNUTS W/ PANCETTA

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1 lb. Brussel sprouts, washed & trimmed
1/2 lb. chestnuts, roasted & shelled (you can use jarred. If so use 2 jars)
8 small shallots
4 oz. pancetta, cut into 1/4 inch cubes
2 Tbsp. olive oil
1/2 tsp. salt & pepper

Preheat oven to 350 F. degrees

Place all the ingredients in a baking dish cook for about 25 minutes or until the sprouts are tender. Stir occasionally so to cook evenly.

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