1. In a large Ziploc baggie, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons olive oil.
2. Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.
3. While the Brussels sprouts are roasting, in a pan heat 1/4 cup extra virgin olive oil. When the olive oil is heated through, saute a slice of bread until browned on both sides. Set aside.
4. When the Brussels sprouts have finished roasting, in the same pan that you sauteed the bread, add the onion and saute for about 3 minutes. Do not let them get fully tender. Add the pancetta and heat through for an additional minute.
5. Add the Brussels sprouts and heat through for an additional 3 minutes. Remove from heat.
6. In a food processor, blend the bread and remaining 1 to 2 cloves of garlic.
7. Sprinkle on top of the Brussels sprouts mixture and finish by drizzling olive oil on top.

Buen Provecho!