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brussel sprouts

Brussels Sprouts with Pancetta and Dip

Trixi DeRosa-Davis from Salem, South Carolina

Trixi notes you can sub bacon for the pancetta.


2 pounds Brussels sprouts, halved
2 tablespoons olive oil
Salt and black pepper to taste
½ pound pancetta, diced
¼ cup mayonnaise
2 cloves garlic, peeled and minced
1 to 2 tablespoons lemon juice, depending on your preference


  1. Preheat oven to 425 F.
  2. Place Brussels sprouts cut side down on a baking tray, drizzle with oil and sprinkle with salt and pepper.
  3. Sprinkle pancetta over Brussels sprouts.
  4. Roast for 25 minutes, or until vegetables and pancetta are crispy.
  5. While the Brussels sprouts are cooking, make the dip: In a medium bowl, mix mayonnaise, garlic, lemon juice, and salt and pepper to taste.
  6. Serve the Brussels sprouts warm with the dip.

Yields 6 to 8 servings.