Pancetta Roasted Brussels Sprouts Recipe

82 faves | 3 recommends
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Nutrition per serving    (USDA % daily values)
CAL
612
FAT
173%
CHOL
27%
SOD
60%

Comments

I didn't make the aioli and modified this a bit. I threw in some red onions with the pancetta before tossing together with the brussels sprouts. And instead of a 400 degree oven I cranked it up to 500 degrees and covered the brussels sprouts for the first 10-15 minutes with foil. I also split the sprouts in half before coating with olive oil, etc. and made sure they were face down in the pain. The remaining time, I took the foil off. They were perfect. People who normally don't like this veggie fall in love.
Deb Pang Davis   •  28 Dec   •  Report
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Ingredients for 4 servings

1 cup mayonnaise

1 lemon, zested and juiced

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 pounds brussels sprouts, yellow leaves trimmed

2 tablespoons extra virgin olive oil

1/2 pound pancetta, cut into 1/2- inch cubes

3 thyme sprigs

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