Roasted Brussels Sprouts with Garlic and Pancetta

Ingredients for Roasted Brussels Sprouts with Garlic and Pancetta

• 450g Brussels sprouts, trimmed and halved (quartered if large)

• 60g pancetta, visible fat discarded and pancetta minced

• 1 garlic clove, minced

• 1/2 tablespoons extra-virgin olive oil

• 60ml water

How to make Roasted Brussels Sprouts with Garlic and Pancetta

Preheat oven to 232°C.

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, scraping up brown bits. Serve warm.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.