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Roasted Brussels Sprouts with Pancetta
Recipe courtesy Bobby Flay

Ingredients
3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

Instructions
Preheat oven to 425 degrees F.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved


Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and
cook until golden brown and crisp. Remove the pancetta to a plate lined with paper
towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts
and potatoes and toss to combine. Season with salt and pepper and roast in the
oven until the vegetables are cooked through and golden brown. Remove the
vegetables 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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Copyright 2006 Television Food Network, G.P., All Rights Reserved