Roasted Brussels Sprouts with Pancetta
If you’re not already, this recipe will make you become a fan of Brussels sprouts. Brussels taste delicious but can be a pain because they need to be trimmed individually. If you’d like some tips on trimming your Brussels sprouts, I recommend you check out this short video I found online.
3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced (or 1 small onion)
1 pound Brussels sprouts, trimmed and halved
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced
Preheat oven to 425 degrees F.
Heat oil over medium heat in a large skillet or roasting pan. Add the pancetta and cook until brown and crisp. Transfer the pancetta to a plate lined with paper towels to drain.
Add the shallots to the pan and cook until tender.
Add the Brussels sprouts and toss to combine.
Season with salt and pepper and roast in the oven until the sprouts are cooked through and roasted.
Remove the Brussels sprouts from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.
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