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0.0 – 0 reviews • Lemon
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
| Yield: |
6 servings |
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
| Yield: |
6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
207 |
| Total Fat |
15 g |
| Saturated Fat |
4 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
6 g |
| Sugar |
4 g |
| Protein |
8 g |
| Cholesterol |
12 mg |
| Sodium |
427 mg |
| Serving Size |
1 of 6 servings |
| Calories |
207 |
| Total Fat |
15 g |
| Saturated Fat |
4 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
6 g |
| Sugar |
4 g |
| Protein |
8 g |
| Cholesterol |
12 mg |
| Sodium |
427 mg |
