Roasted Brussels Sprouts with Pancetta & Garlic

I have recently discovered I have a thing for brussels sprouts. They are such a unique vegetable- I don't even know how to describe the flavor and texture. They resemble tiny cabbages and are a delicious complement to many dishes. My favorite way to prepare them is roasting. It keeps them tender on the inside while resulting in a crispy, slightly charred exterior. My very first introduction to brussels sprouts was a recipe much like this one- roasted with bacon.

In this recipe, I use pancetta, but you can easily substitute bacon, since I know pancetta isn't something everyone has on hand. I happened to have some in the freezer, leftover from the delicious Creamy Tuscan White Bean Pasta...

So- yum! If you haven't already, give brussels sprouts a chance. If you have, try them again. I bet this recipe will make you a believer. After all, who can resist bacon and garlic? It makes everything marvelous.

Roasted Brussels Sprouts with Pancetta and Garlic

(printable version)

from Fearless Homemaker

makes about 4 servings

1 lb. brussels sprouts, trimmed and halved (to trim a sprout, slice off the very end and remove the tiny outer leaves)

2 oz. pancetta, visible fat removed and pancetta minced (or you can substitute bacon)

1 garlic clove, minced

1/2 TB olive oil

1/4 cup water

Preheat oven to 450.

Toss together all ingredients except water. Season with salt and pepper if desired. Spread in one layer in an 11x7 baking pan.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 min. total. Stir in water, scraping up browned bits. Serve immediately.