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Roasted Tuscan Brussels Sprouts
by:
WChadwick
October 27, 2009
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Serves
8
Ingredients
11
/
2
pound
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
Directions
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.
Tags:
Tuscan
Vegetable
Make Ahead
Serves a Crowd
Fall
Winter
Christmas
Thanksgiving
Appetizer
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