Roasted Tuscan Brussels Sprouts

By • October 27, 2009 • 0 Comments



Serves 8

  • 11/2 pounds Brussels Sprouts
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 3 ounces diced pancetta
  • 1/8 cup olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon hot red pepper flakes
  1. Preheat oven to 450 degrees.
  2. Trim and rinse Brussels sprouts.
  3. Combine all ingredients in roasting pan just big enough to fit in one layer.
  4. Roast 45 minutes shaking pan every 15 minutes.
  5. Serve.

Tags: savory

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