Pancetta and Garlic Roasted Brussels Sprouts

Brussels Sprouts are that stinky, savory dish everyone scoffs at but do they deserve their reputation??? Absolutely not! These pancetta, garlic sprouts will make any skeptic a believer.  Nasreen made these for us on her most recent visit to Italy for the harvest and honestly we snacked on them all night like they were candy. 


    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


      1. Preheat oven to 450°F.
      2. 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.
      3. 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.

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