Roasted Brussels Sprouts with Pancetta and Sage

1 large leek, white and light green part only, thinly sliced
2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
1/2 cup chopped pancetta (or sub for low-sodium turkey bacon)
2 tablespoons finely chopped fresh sage
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 450°F.
Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta/turkey bacon, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.

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