Roasted Brussels Sprouts with Garlic and Pancetta

September 23, 2020
Created by Harmons
35 minutes
  • 2 oz pancetta, minced
  • 2 Tbsp olive oil
  • 1 lb Brussels sprouts, trimmed and quartered
  • 1 clove garlic, thinly sliced
  • Salt and freshly ground pepper
  • 2 Tbsp pine nuts

Preheat oven to 450° and place rack in upper third of oven.

In a small frying pan over medium-high heat, add pancetta and cook until browned, 5-7 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate.

Toss together oil, Brussels sprouts, garlic, salt, and pepper in an 11”x 7” baking pan and spread in 1 layer.

Roast, stirring once halfway through roasting, until sprouts begin to brown on edges, about 10 minutes. Add pancetta and pine nuts and bake until brown, about 10 more minutes. Transfer to serving dish and serve warm.

For more 2020 holiday recipe ideas in our Fall & Holiday edition of the Food for Thought.