Recipe courtesy of Kelsey Nixon
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Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan
Total:
30 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 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

Directions

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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