Roasted Brussels Sprouts With Pancetta and Garlic

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.