Recipe: Roasted Brussels Sprouts

Roasted Brussels sprouts (accompanied by the two things that make life worth living).
    • Brussels sprouts, halved (about a cup per person)
    • Pancetta, half-inch dice (about ¼ as much as sprouts)
    • Garlic clove, minced (one clove per person)
    • Oil (a few glugs... hey Jamie, I can write like you too)
    • Sea Salt
    • Pepper

Preheat oven to 450.

Toss all ingredients in a bowl.

Spread evenly on a sheet tray.

Roast until crispy, about 25 minutes. I like to almost burn the sprouts. They take on a popcorn-y quality.

Sprinkle with a little extra salt at the end because, hey, salt is good.

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Sophie Brickman is a writer living and cooking in New York City. More

Sophie Brickman is a writer living and cooking in New York City. She is a graduate of Harvard College and the French Culinary Institute.

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