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- Roasted Brussels Sprouts with Garlic and Pancetta
- (Cavoli Arrosto con Aglio e Pancetta)
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Ingredients:
1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
1/2 tablespoon extra virgin olive oil
1/4 cup water -
- Directions:
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- Preheat oven to 450° F.
Toss together Brussels sprouts, pancetta, garlic, olive oil, and salt and pepper to taste in an 11 by 7-inch baking pan and spread in one 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.
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