- 1 lb brussels sprouts, trimmed and halved
- 2 oz sliced pancetta, minced
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 C water
Put rack in upper third of oven and preheat to 450
Toss together all ingredients except water in an 11 x 7 inch baking pan then spread out in one layer. Roast, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes.
Stir in water to deglaze pan, over moderately high heat, scraping up brown bits. Serve warm
Gourmet