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Roasted Brussels Sprouts with Pancetta

Recipe courtesy of Bobby Flay

Show: Boy Meets Grill

Episode: Gone Fishin

Roasted Brussels Sprouts with Pancetta

Name: Roasted Brussels Sprouts with Pancetta
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

Deselect All

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

Watch how to make this recipe.

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.