Roasted Brussel Sprouts with Garlic and Pancetta
Adapted from Gourmet January 2001
Yield: 4 servings
Ingredients
1 lb Brussel sprouts, trimmed and halved (quartered if large)
2 - 4 oz. pancetta, diced
1 garlic clove, minced
1/2 Tbsp olive oil
salt & pepper
Preheat oven to 425. Toss together bruseels sprouts, pancetta, garlic, oil, salt and pepper to taste on a jelly roll 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.
Serve warm.
Variation - add half brussel sprouts and half broccoli.
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