ROASTED BRUSSELS SPROUTS WITH LEMON, PANCETTA AND PARMESAN

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Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan image

Provided by Kelsey Nixon

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 pounds Brussels sprouts, trimmed and halved lengthwise
4 ounces pancetta, chopped
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Kosher salt and freshly cracked black pepper
2 tablespoons lemon juice
2 teaspoons lemon zest
Shaved Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, toss together the Brussels sprouts, pancetta, olive oil, garlic, and some salt and pepper. Spread the sprouts in an even layer on a sheet tray or roasting pan.
  • Place in the oven and roast, stirring once halfway through, until the sprouts are tender and slightly browned, 18 to 20 minutes.
  • Remove from the oven and transfer to a serving dish. Toss with the lemon juice and zest. Garnish with shaved Parmesan.

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