Roasted Brussels Sprouts with Garlic and Pancetta

gourmet thanksgiving fall winter side vegetable italian pork garlic roast christmas brussels sprout sugar conscious paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added holiday 2018

N/A

4 servings

Source

Ingredients

1 lb Brussels sprouts, trimmed and halved (quartered if large)

2 oz pancetta, visible fat discarded and pancetta minced

1 garlic clove, minced

½ tablespoon extra-virgin olive oil

¼ cup water

Method

Preheat oven to 450°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.