Roasted Brussels Sprouts with Garlic and Pancetta

|Roasted Brussels Sprouts with Garlic and Pancetta|brussels sprouts|450g Brussels sprouts trimmed and halved (quartered if large)50g pancetta thinly sliced1 clove of garlic minced½ tablespoon extra virgin olive oil¼ cup water|Preheat oven to 450°F.Toss together Brussels sprouts pancetta garlic oil and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.Roast in upper third of oven stirring once halfway through roasting until sprouts are brown on edges and tender about 25 minutes total. Stir in water scraping up brown bits. Serve warm.|30.00 minutes|1|https://www.epicurious.com/recipes/food/views/roasted-brussels-sprouts-with-garl...