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Roasted Brussel Sprouts with Garlic and Pancetta

January 23, 2008

Pancetta and brussel sprouts are a match made in heaven!

Roasted Brussel Sprouts with Garlic and Pancetta


1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, minced
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/4 cup water


Preheat oven to 450 degrees F.

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.

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.

Makes 4 servings.

3 Comments leave one →
  1. Lara permalink
    November 19, 2008 8:34 am

    These are YUMMY YUMMY YUMMY, but add a little bit of fresh thyme and drizzle a tiny bit of balsamic vinegar over them for the last 5 minutes of cooking and they become sublime…

  2. June 18, 2010 3:17 pm

    I think this is one of my favorite blogs now: I love gardening but never really know what to do with the stuff I grow, so most of it I end up giving away.

  3. November 28, 2012 11:29 am

    These are fabulous! I made them for my husbands Thanksgiving Luncheon last year..this recipe made the rounds..I made these changes, I tripled the garlic and used rice wine vinegar with italian seasonings instead of water..OMG….

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