Roasted Brussels Sprouts with Garlic and Pancetta
- 1 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 oz pancetta, visible fat discarded and pancetta minced
- 1 garlic clove, minced
- ½ tablespoon extra-virgin olive oil
- ¼ cup water
1. Preheat oven to 450°F. 2. Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer. 3. Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 m...