Ingredients

• YIELD4 servings ACTIVE TIME10 min TOTAL TIME35 min
• 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 + more
• 1/4 cup water
• ADD NOTES

Directions

1. YIELD4 servings ACTIVE TIME10 min TOTAL TIME35 min

2. INGREDIENTS

3. 1 lb Brussels sprouts, trimmed and halved (quartered if large)

4. 2 oz pancetta, visible fat discarded and pancetta minced

5. 1 garlic clove, minced

6. 1/2 tablespoon extra-virgin olive oil

7. 1/4 cup water

8. PREPARATION

9. Preheat oven to 450°F.

10. 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.

11. 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. Grated white pecorino or nutty cheese on top! With a little lemon juice. yum

12. ADD NOTES

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