Roasted Brussels sprouts with garlic and pancetta recipe

Ingredients for Roasted Brussels sprouts with garlic and pancetta

• 450 g brussels sprouts, trimmed and halved (quartered if large)

• 55 g pancetta, visible fat discarded, minced

• 1 garlic clove, minced

• 7.5 ml extra-virgin olive oil

• 60 ml water

How to make Roasted Brussels sprouts with garlic and pancetta

1. Preheat the oven to 230°C (conventional) or 210°C (fan).

2. Toss together the Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in a 28 x 18 cm baking tray, then spread them out in a single layer.

3. Roast in the upper third of the oven for 20–25 minutes, stirring once halfway through, until the sprouts are browned at the edges and tender.

4. Stir in a splash of water, scraping up any browned bits from the bottom of the tray.

5. Serve warm.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.