3 large leeks, white and light green parts only1/4 cup butter
3 pkgs. (10 oz. each) Brussels sprouts, trimmed, halved lengthwise, about 10 cups
4 oz pancetta or bacon, diced, about 1 cup
1/4 tsp. salt
1/4 tsp. pepper
2 TBS oil
1/2 cup sweetened dried cranberries
Preheat oven to 425 degrees. Halve each leek lengthwise. Cut one half-piece lengthwise into 1/4 inch wide strips; reserve. Cut remaining 5 leek half-pieces crosswise into 1 inch-wide slices.
In medium nonstick skillet, melt butter over low heat; transfer to large bowl. Stir in Brussels sprouts, pancetta, salt, pepper and leek slices until coated. Spread vegetable mixture in a single layer in an ungreased jellyroll pan.
Roast 20 minutes; stir. Roast until sprouts are browned and pancetta is cooked through, about 5 minutes. (see my note below)
Meanwhile, in same skillet, heat oil over medium heat. Add reserved leek strips; cook, stirring occasionally, until crisp, 1-2 minutes. Using slotted spoon, transfer to paper towels. Toss cranberries with sprouts; transfer to bowl. Top with frizzled leeks.
Note: I used bacon instead of pancetta. I prefer my bacon very crispy so I fried it on top of the stove instead of in the oven with the Brussels sprouts. I then added it at the end with the cranberries.
Source: Paula Deen