Photo: Roasted Brussels Sprouts with Pancetta Recipe
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
Directions
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.
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By pinot300
Stamford, CT
on April 09, 2012
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Made this for a small easter dinner (just my husband and a friend. Made mashed potatoes so only used 1 lb of the sprouts, 3 slices bacon cut in lardons, and 1 large shallot with lemon zest. Followed technique of sauteeing then roasting sprinkling with bacon and it was DELICIOUS! My husband ate half before we even started dinner and he and his friend fought over the other half. Only bad thing - I just got a couple bites!
By elizabeth.albar...
Riverside, 39
on April 05, 2012
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I made this for my boyfriend and he LOVED LOVED it, we now have brussels sprouts at least twice a week.
By RosieMc
on April 02, 2012
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Hands down, the easiest and tastiest brussel sprout recipe you can make, even if you're not a fan of the Brussel Sprout, you will eat this, my kids love it, you can definitely substitute the pancetta with bacon.
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