Preheat oven to 400°F.

Place a large cast iron skillet over medium heat. Add the diced pancetta and cook for 5-6 minutes, stirring occasionally, or until slightly crispy.

Meanwhile, rinse Brussels sprouts and slice each one in half lengthwise. Place sprouts in a medium bowl; add olive oil, lemon juice, garlic, salt and pepper. Stir until well coated.

Add the sprouts to the skillet with the cooked pancetta; stir until well mixed.

Place skillet in oven and roast for 15 minutes.

Stir the sprouts and return the skillet to the oven for 15-17 more minutes, or until sprouts are golden brown in color.