Food Network: Roasted Brussels Sprouts with Pancetta

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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.

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.