Roasted Brussels Sprouts with Pancetta

Ingredients

  • ½ pound sliced pancetta, diced
  • 1 lemon, juiced
  • 2 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 8 baby Yukon gold potatoes, quartered
  • 1 pound Brussels sprouts, trimmed and halved
  • 4 shallots, thinly sliced
  • + 1 more ingredients
    • 3 tablespoons olive oil

1. Preheat oven to 425 degrees F.

View full recipe at SpringPad

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