Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan


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

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 ar...

View full recipe at SpringPad


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