Gordon Ramsay’s Roasted Brussel Sprouts Pancetta, Arugula, Brioche crumbs

2 cups brussel sprouts blanched then halved
1 TBSP pancetta small diced
1 cup baby arugula
1 tsp orange zest
1/2 cup toasted brioche breadcrumbs
Salt and pepper to season
Olive oil for sautéing

Set a pot of salted boiling water in the stove. Score the bottom of the brussel sprouts on the root end with a small knife to form an X. Blanch in salted water until tender throughout. Shock in ice water to stop the cooking process.
In a separate pan render the pancetta in a small amount of olive oil. Add the brussel sprouts and lightly sauté. Season with salt and pepper, add the arugula and orange zest and toss one last time. Lay the brussel sprouts in a roasting pan, sprinkle with the brioche crumbs and bake in a 350-degree oven until golden brown on the top. Serve in the roasting pan.