Brussels sprouts and carrots are abundant at the farmers market these days, as is fresh garlic; and the rosemary in a pot on our patio flourishes in the southern California climate. Hence this dish. I’ve made a similar dish of brussels sprouts without the carrots and pancetta, but carrots are so good when roasted that this version is our favorite. Note that the photos show ingredients for a half recipe, making four side-dish servings.
When slicing the carrots, try to match the size of the carrot pieces with the size of the Brussels sprouts. If you must, you can substitute bacon for the pancetta. Cut any very large garlic cloves in half lengthwise.
The vegetables get a little charred at the edges, the pancetta gets nice and crispy, and the whole garlic cloves turn buttery and a little brown. Easy to fix and it goes particularly well with almost any grilled meat. Enjoy!
1 Reply for "Roasted Brussels Sprouts and Carrots with Garlic, Rosemary and Pancetta"
Mary S Babbington July 24, 2018 (2:58 pm)
This looks delicious! Can’t wait to try it!!