Roasted Brussels Sprouts With Pancetta

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   1. In a large Ziploc baggie, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons olive oil.

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   2. Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.

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   3. While the Brussels sprouts are roasting, in a pan heat 1/4 cup extra virgin olive oil. When the olive oil is heated through, saute a slice of bread until browned on both sides. Set aside.

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   4. When the Brussels sprouts have finished roasting, in the same pan that you sauteed the bread, add the onion and saute for about 3 minutes. Do not let them get fully tender. Add the pancetta and heat through for an additional minute.

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   5. Add the Brussels sprouts and heat through for an additional 3 minutes. Remove from heat.

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   6. In a food processor, blend the bread and remaining 1 to 2 cloves of garlic.

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   7. Sprinkle on top of the Brussels sprouts mixture and finish by drizzling olive oil on top.

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   Buen Provecho!

* Per serving · 4 servings · Values may vary.

No additional tips available.