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 avalia01
Philadelphia, PA
on January 24, 2012
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Amazing! I made this as a side dish during Thanksgiving last year, and the whole family begged me to make it again next year! Who knew Brussel Sprouts were such a crowd pleaser??
By Pamela Lee
Washington State
on December 25, 2011
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I made this for Christmas Day dinner and it turned out Mmmm mmm m! It was a hit and everyone gobbled it down! I followed the directions to a T, and it was delicious! It was the hit of the dinner, next to the Parm Chicken!
By lhutch515_11747189
Mount Pleasant, SC
on December 22, 2011
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My husband love brussels sprouts and I generally don't but we both loved this. I didn't have pancetta but being southern, I did have country ham and it worked well. Also I had an assortment of fingerling potatoes that I substituted. This worked too.
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