1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 ounces pancetta, visible fat discarded and minced
1 garlic clove, minced
1/2 tablespoon extra-virgin olive oil
1/4 cup water
- Preheat oven to 450°F.
- 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.
- 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 (if needed – I didn’t), scraping up brown bits. Serve warm.
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