Roasted Tuscan Brussels Sprouts
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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
- Preheat oven to 450 degrees.
- Trim and rinse Brussels sprouts.
- Combine all ingredients in roasting pan just big enough to fit in one layer.
- Roast 45 minutes shaking pan every 15 minutes.
- Serve.
- This recipe was entered in the contest for Best Brussel Sprouts
Tags: savory
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