Pancetta Roasted Brussels Sprouts
Brussels sprouts, but make them irresistible!
Crispy edges, tender centers, and a savory pancetta + roasted garlic upgrade. 🔥 A squeeze of lemon at the end makes every bite bright, balanced, and brusselicious. 🌿💚
Pancetta Roasted Brussels Sprouts
Yield: 4 to 6 servings
1 lb brussels sprouts, trimmed and halved (quartered if large)
3 oz pancetta, chopped
2 garlic cloves, thinly sliced
2 tablespoons avocado or grapeseed oil
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400° F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. In a large mixing bowl, stir together the brussels sprouts, pancetta, garlic, oil, salt and pepper. Spread evenly in a roasting pan, cast-iron skillet, or rimmed baking tray. Roast in upper third of oven, stirring once halfway through roasting, until sprouts are dark brown on edges and tender, about 35 to 40 minutes. Remove from oven and squeeze lemon juice over the brussels sprouts, scraping up brown bits. Transfer to a dish and serve warm.
Equipment
oven
rimmed baking sheet, cast-iron pan, or 9x13 baker
lemon juicer
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