Brussels Sprouts & Pancetta

Name: Brussels Sprouts & Pancetta
Ingredients: 4 ounces, weight Pancetta, Chopped In 1/2 Inch Cubes; 2 Tablespoons Extra Virgin Olive Oil; 1 pound Brussels Sprouts, Trimmed, Loose Outer Leaves Removed, Sliced In Half Lengthwise; 1 sprig Thyme; 1 teaspoon Lemon Zest; 1 Tablespoon Lemon Juice

6 ingredients

2 steps

Ingredients

4 ounces, weight Pancetta, Chopped In 1/2 Inch Cubes
2 Tablespoons Extra Virgin Olive Oil
1 pound Brussels Sprouts, Trimmed, Loose Outer Leaves Removed, Sliced In Half Lengthwise
1 sprig Thyme
1 teaspoon Lemon Zest
1 Tablespoon Lemon Juice

Directions

1

Preheat the oven to 350°F. Add pancetta to a cold, oven-proof saute pan. Turn the heat to medium and slowly render the fat and crisp the pancetta, stirring occasionally, for a total of about 10-15 minutes. Reduce the heat slightly, if needed, to prevent burning. Transfer the pancetta to a bowl, reserving the fat in the pan.
2

Add oil to the pan and increase heat to medium-high. Add in Brussels sprouts, cut side down, and season with salt and pepper. Sear about 3 minutes or until well-browned. Flip and season the alternate side. Sear for 2-3 minutes, add whole thyme sprig to the pan, and transfer to the center rack of the oven. Roast about 4-8 minutes or until brussels are crisp-tender. Remove the pan from the oven, return pancetta to the pan, and toss to combine. Stir in lemon zest and squeeze over juice. Enjoy.