Roasted Brussels Sprouts with Garlic and Pancetta
Roasted Brussels Sprouts with Garlic and Pancetta are smoky, crunchy, peppery, garlicky and like a party in your mouth! Loaded with Pancetta bits and garlic, they're addictingly delicious!
Servings 4 Servings
- 1 pound brussels sprouts
- 2 ounces pancetta bacon, diced
- 4 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- kosher salt to taste
- freshly-ground pepper to taste
Prepare brussels sprouts by cutting brown ends and removing any yellowed outer leaves. Cut in half.
In a cast iron skillet or oven safe pan, combine brussels sprouts, pancetta, garlic, and olive oil.
Season with kosher salt to taste and liberally with pepper.
Roast in a 400 F oven for about 35 to 40 minutes or brussels sprouts are lightly browned and pancetta is crisp. Turn halfway during roasting to brown brussels sprouts evenly. Serve hot.
Calories: 143kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 122mg | Potassium: 481mg | Fiber: 4g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 97.4mg | Calcium: 50mg | Iron: 1.6mg