Name: Roasted Brussel Sprouts + Pancetta and Red Pepper Flakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 20-25 brussel sprouts (cleaned - remove outer layer of leaves - with core/base removed and then cut in half); 2-3 Tablespoons of olive oil; 3 Teaspoons salt, divided; 4 Tablespoons butter (use ghee to make Whole30); 1 1/2 Tablespoons diced shallots; 1/2-3/4 cup diced pancetta; 1/2 Teaspoon fresh lemon zest; 1/2 Teaspoon ground black pepper; 1/4 Teaspoon red pepper flakes

Scale

Ingredients

20–25 brussel sprouts (cleaned – remove outer layer of leaves – with core/base removed and then cut in half)
2–3 Tablespoons of olive oil
3 Teaspoons salt, divided
4 Tablespoons butter (use ghee to make Whole30)
1 1/2 Tablespoons diced shallots
1/2–3/4 cup diced pancetta
1/2 Teaspoon fresh lemon zest
1/2 Teaspoon ground black pepper
1/4 Teaspoon red pepper flakes

Instructions

Place brussel sprouts in medium bowl.
Add olive oil and 2 Teaspoons salt; toss to coat evenly.
Place brussel sprouts on foil-lined cookie sheet and roast in oven for 20-25 minutes at 350; remove after 10-12 minutes to stir.
Remove brussel sprouts and set aside.
In medium-large skillet, add butter and let melt.
Then add shallots and let sweat, about 2-3 minutes stirring constantly on medium.
Add pancetta and lemon zest.
Let cook, stirring constantly, about 5 minutes.
Then add brussel sprouts, remaining 1 Teaspoon of salt, pepper and red pepper flakes.
Stir until mixed well.
Serve immediately.