Roasted Brussels Sprouts with Pancetta

Ingredients

• 3 tablespoons olive oil
• ½ 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 more ingredients
• • 1 lemon, juiced

1. Preheat oven to 425 degrees F.

View full recipe at SpringPad