September 2, 2015

Italian Roasted Brussel Sprouts with Lemon and Pancetta

Growing up I, unlike most kids, loved green veggies, especially artichokes and brussel sprouts!
So I am always on the look out for tasty recipes featuring my favorite veggies. I came across this cookbook, Now Eat This Italian by Rocco Dispirito at the library and knew it would have some healthy twists on tasty recipes. I have Chef Rocco's other Now Eat This cookbooks and really enjoy all his recipe ideas. This Italian Roasted Brussel Sprouts with Lemon and Pancetta recipe is the first one I tried from the book and it turned out great. Ashton and I even had seconds! Ava isn't a fan of brussel sprouts just yet but she sure does like kale, spinach, and broccoli! I'm not giving up on my little future foodie though- I'll convert her to love all veggies just like I did! 

Ingredients:

Makes 2 servings
  • 1 pint of Brussel Sprouts, cleaned, trimmed, and cut in half
  • 2 ounces pancetta, diced {I doubled this so you can adjust to your liking}
  • 1 tsp lemon zest
  • pinch red pepper flakes
  • salt, to taste

Directions:

  1. Preheat oven to 375 degrees.
  2. Place the pancetta in a large ovenproof saute pan over medium heat and cook until the pancetta is crisp, about 3 minutes. 
  3. Remove the pancetta and place on a paper towel lined plate. 
  4. Add brussel sprouts to the pan, cut side down. 
  5. Cook over medium until the brussel sprouts start to sizzle.
  6. Place the skillet in the oven and roast until the brussel sprouts are tender and browned, about 8 minutes.
  7. Remove to a bowl.
  8. Add half the pancetta, lemon zest, red pepper flakes, and salt. Stir.
  9. Divide among 2 bowls and top with reserved pancetta. 
Recipe adapted from Now Eat This Italian cookbook by Rocco Dispirito.
Rinse brussel sprouts well then trim bottoms and outer leaves and cut in half. 
 Place the pancetta in a large cast iron skillet {or oven proof pan} over medium heat 
and cook until the pancetta is crisp, about 3 minutes. 
Remove the pancetta and place on a paper towel lined plate. 
 Add brussel sprouts to the pan, cut side down. 
 Cook over medium until the brussel sprouts start to sizzle.
Place the skillet in the oven and roast until the brussel sprouts are tender and
 browned, about 8 minutes. 
Remove to a bowl.
 Zest a lemon until you have 1 tsp {about 1/3 of the lemon}.
Add half the pancetta, lemon zest, red pepper flakes, and salt.  
 Mix together.
Divide among 2 bowls and top with reserved pancetta. 
Serve warm and enjoy!


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