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