Brussels Sprouts with Pancetta

Preheat the oven to 425 degrees. Combine the Brussels sprouts and the following 3 ingredients in a 15-inch x 10-inch jelly roll mold. Bake for 17 to 20 minutes, or until the cabbage is soft and the edges are lightly browned, stirring occasionally.Meanwhile, cook the pancetta in a large skillet over medium heat for 8-10 minutes or until crisp. Remove the pancetta and dry it on paper towels. Crumble the pancetta.Remove the cabbage from the oven and place on a large serving platter. Sprinkle cheese and crumbled pancetta on top.