The perfect fall days were very needed after such unpredictable weather during the summer months. These past few weeks we've been putting things to bed and yesterday we planted next year's garlic. Thanks to everyone for all their support, the crew at First Light Farm feel proud to grow food for you.
1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, minced
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/4 cup water
Preheat oven to 450 degrees 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.