white pearl onions, blanched, shocked and peeled
garlic cloves, sliced in half
Brussels sprouts, trimmed
- Preheat oven to 400°F.
- Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
- While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
- Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
- Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.