Crispy Brussel Sprouts

• Meat

  • 2 oz Pancetta

• Produce

  • 1 lb Brussels sprouts
  • 1 tsp Garlic powder

• Condiments

  • 1 tbsp Agave nectar or honey

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Other

  • 1 /2 freshly ground black, or more to taste

Found on yellowblissroad.com

Description

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half through the core
• 2 ounces pancetta, ¼-inch-diced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 tablespoon agave nectar or honey
• 1 teaspoon Kosher salt, or more to taste
• 1 /2 freshly ground black, or more to taste

Directions

• Preheat the oven to 400 degrees. Place the brussel sprouts in a large bowl, toss with pancetta, olive oil, garlic powder, agave, salt and pepper until well coated.
• Spread onto a baking sheet in a single layer. Roast the brussels sprouts for 25 to 30 minutes, until theyre tender and nicely browned and the pancetta is cooked. Toss half way through roasting. Remove from the oven, and toss again. Taste for seasonings, and serve.