Name: Roasted Brussels Sprouts With Pancetta and Garlic
Cook time: 10 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 1 lb. brussels sprouts, trimmed and halved (quartered if large); 2 oz. pancetta, minced; 1 garlic clove, minced; 1½ tsp. extra-virgin olive oil; Kosher salt and freshly ground black pepper

Roasted Brussels Sprouts with Garlic and Pancetta in a dish with a serving spoon and drinks on the side

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka

For years any American restaurant worth its Maldón sea salt had a version of this side dish on its menu—and it’s easy to see why. Roasted brussels sprouts with pancetta is an easy recipe that entails minimal prep time. The crispy, savory results can be stirred into a grain bowl for a hearty lunch or served alongside everything from a Thanksgiving turkey to baked salmon.

As the pancetta renders and crisps, it imbues the brussels sprouts with savory flavor. Meanwhile, the cut sides of the sprouts (take the time to arrange them cut side down if you can) develop rich caramelization. If you can’t find pancetta, substitute thick-cut bacon. You could also amplify the garlicky flavors by mincing another clove—or ditch the garlic entirely. A splash of water helps dislodge any stuck-on bits and mixes with the rendered fat to form a sort-of glaze. Scrape the roasted brussels sprouts and golden brown garlic bits into a large bowl after baking, then toss with a splash of balsamic vinegar or squeeze of fresh lemon juice to finish if you’d like. However you tweak it, this brussels sprouts recipe is built to last.

Recipe information

Total Time
35 minutes
Yield
4 servings

Ingredients

1 lb. brussels sprouts, trimmed and halved (quartered if large)

2 oz. pancetta, minced

1 garlic clove, minced

1½ tsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper

Preparation

Step 1
Place rack in upper third of oven; preheat oven to 450°F.
Step 2
Toss 1 lb. brussels sprouts, trimmed and halved (quartered if large), 2 oz. pancetta, minced, 1 garlic clove, minced, and 1½ tsp. extra-virgin olive oil on a large baking sheet. Season with kosher salt and freshly ground black pepper and spread in a single even layer.
Step 3
Roast, stirring once halfway through, until sprouts are brown on edges and tender, about 25 minutes total. Add ¼ cup water and scrape up brown bits from bottom of the pan. Serve warm.

Editor’s note: This recipe for brussels sprouts with pancetta and garlic was first printed in the January 2001 issue of ‘Gourmet.’ Head this way for more of our best brussel sprout recipes →