Roasted Brussels Sprouts with Garlic and Pancetta
Crispy, savory Brussels sprouts roasted with minced pancetta and garlic, finished with a pan sauce. This simple side dish combines the nutty flavor of roasted sprouts with the salty richness of Italian cured pork.
4 servings
35 min
Ingredients
- •1 lb Brussels sprouts, trimmed and halved (quartered if large)
- •2 oz pancetta, visible fat discarded and pancetta minced
- •1 clove garlic clove, minced
- •½ tablespoon extra-virgin olive oil
- •¼ cup water
Cooking Instructions
- 1.
Preheat oven to 450°F.
5 min
- 2.
Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
5 min
- 3.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.
25 min
