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© Meredith Corporation. All rights reserved. Used with permission.
(8 servings, about 2/3 cup each)
Preheat oven to 450°F.
Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.