Description
Easy and delicious side dish that will leave the Brussel sprout skeptics wanting more!
Ingredients
Scale
- 1 lb Brussel Sprouts; trimmed and halved or quartered
- 4 oz diced Pancetta
- 2 large cloves garlic, minced
- 6–8 T olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 425 F
- Rinse and trim Brussel sprouts. Halve them if smaller and quarter if larger.
- Dice Pancetta and mince garlic.
- Toss the prepared ingredients in olive oil and add salt and pepper.
- Pour onto shallow baking sheet.
- Roast in oven for 20-25 min; tossing/ turning over sprouts about halfway through
- They are ready when the sprouts are a bright green inside and there is browning/ blackened crispy leaves on the outside.
Notes
- I like to use pink Himalayan salt or another flavored salt, if I have it.
- I have used bacon and Procuitto instead of Pancetta, which are both delicious as well.
- Try to find some uniformity among the Brussels that you choose at the market, so that they cook most evenly.
- Prep Time: 15
- Cook Time: 25