Roasted Brussel Sprouts with Garlic and Pancetta
Pancetta and brussel sprouts are a match made in heaven!
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.