Brussels Sprouts with Caramelized Garlic and Pancetta

by Mugnaini on April 23, 2013 in Vegetables

Brussels Sprouts with Caramelized Garlic and Pancetta

Serves 6-8
Roasting Oven Environment


  • 2 pounds fresh Brussels sprouts
  • 3 Tablespoons extra virgin olive oil, plus more for drizzling
  • ½ teaspoon kosher salt
  • 5 thin slices Pancetta, diced
  • 8 whole garlic cloves, peeled
  • ½ cup chicken stock or vegetable stock


Place 3 Tablespoons olive oil with garlic in a small pan. Cook slowly at mouth of oven until light brown. Sprinkle sugar and add ½ cup chicken or vegetable stock. Cook for another few minutes and remove. Mash garlic with a fork and set aside.

Place pancetta in frying pan, set into oven and cook for about 5 minutes until slightly crisp.

Clean Brussels sprouts and cut in half lengthwise. Toss with olive oil and salt in roasting pan and place into oven. Roast for about 20-25 minutes or until they achieve a crisp exterior and are tender on the inside. Add caramelized garlic with stock and pancetta. Stir to mix and roast for another 5 minutes.

Previous post:

Next post: