Place rack in upper third of oven; preheat oven to 450°F.
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.
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 →
