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Roasted Brussels Sprouts With Pancetta and Garlic
This simple recipe for crispy pancetta-roasted brussels sprouts is hands-off, resulting in a restaurant-quality side dish perfect for holidays or weeknights.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 10 min👤 Tracey Seaman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pan
📝 Preparation Steps
1
Place rack in upper third of oven; preheat oven to 450°F.
2
Toss 1 lb. brussels sprouts, trimmed and halved (quartered if large), 2 oz. pancetta, minced, 1 garlic clove, minced, and 1½ tsp. extra-virgin olive oil on a large baking sheet. Season with kosher salt and freshly ground black pepper and spread in a single even layer.
. brussels sprouts, trimmed and halved (quartered if large)1 lb. pancetta, minced2 oz½ tsp. extra-virgin olive oil1Kosher salt and freshly ground black pepper
3
Roast, stirring once halfway through, until sprouts are brown on edges and tender, about ⏱️ 25 minutes total. Add ¼ cup water and scrape up brown bits from bottom of the pan. Serve warm. Editor’s note: This recipe for brussels sprouts with pancetta and garlic was first printed in the January 2001 issue of ‘Gourmet.’ Head this way for more of our best brussel sprout recipes →
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