| 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 |