Roasted Brussels sprouts with savory pancetta and garlic.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.62 · €0.66/serving
- 1 tsp. extra-virgin olive oilEst. price €0.03–€0.08
- Kosher salt and freshly ground black pepperEst. price €0.01–€0.03
- 1 garlic clove, mincedEst. price €0.08–€0.20
- 1 lb. brussels sprouts, trimmed and halved (quartered if large)Est. price €2.50–€5.00
Steps
- 1Position the oven rack in the upper third of the oven and preheat to 450°F.
- 2On a large baking sheet, combine 1 lb. brussels sprouts that have been trimmed and halved (or quartered if large), along with 2 oz. minced pancetta, 1 minced garlic clove, and 1½ tsp. extra-virgin olive oil. Sprinkle kosher salt and freshly ground black pepper over the mixture, then spread everything out in a single layer evenly on the sheet.
- 3Roast the Brussels sprouts in the oven, making sure to stir them once halfway through. They should be ready when they turn brown on the edges and become tender, which should take around 25 minutes in total. After roasting, pour in ¼ cup of water and deglaze the pan by scraping up all the browned bits from the bottom. Serve the Brussels sprouts while still warm for optimal enjoyment.
Cultural note
Brussels sprouts are believed to have originated in ancient Rome and are now popular in many Western cuisines. Pancetta, a type of Italian bacon, adds a savory and rich flavor to the dish, reflecting the influence of Italian culinary traditions.
Seasonal note
Brussels sprouts are typically in season during the fall and winter months, making this dish ideal for those seasons. Garlic is available year-round, and pancetta can be enjoyed at any time.
Health note
This dish is a good source of vitamins A, C, and K, essential for immune function, skin health, and blood clotting. It is also high in fiber, which aids in digestion, and provides a moderate amount of protein for muscle health.
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