Roasted Brussels Sprouts with Pancetta

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Heat oil over medium heat in a roasting pan or large skillet.

3. 3

   Add the pancetta and cook until golden brown and crisp.

4. 4

   Remove the pancetta to a plate lined with paper towels.

5. 5

   Add the shallots to the pan and cook until soft.

6. 6

   Add the Brussels sprouts and potatoes and toss to combine.

7. 7

   Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown.

8. 8

   Remove the vegetables from the oven and stir in the butter and lemon juice.

9. 9

   Transfer to a platter and top with the reserved pancetta.

* Per serving · 4 servings · Values may vary.

No additional tips available.