Roasted Brussels Sprouts with Pancetta

Ingredients

• 1 pound brussels sprouts trimmed halved
• 1  juice of lemon juiced
• 3 tablespoons olive oil 
• 0.5 pound pancetta diced sliced
• 4 servings salt and pepper freshly ground
• 4  shallots thinly sliced
• 2 tablespoons butter unsalted
• 8  baby yukon gold potatoes quartered

Equipment

• frying pan
• paper towels
• oven
• roasting pan

Directions

1. Watch how to make this recipe.
2. Preheat oven to 425 degrees F.
3. Heat oil over medium heat in a roasting pan or large skillet.
4. Add the pancetta and cook until golden brown and crisp.
5. Remove the pancetta to a plate lined with paper towels.
6. Add the shallots to the pan and cook until soft.
7. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown.
8. Remove the vegetables from the oven and stir in the butter and lemon juice.
9. Transfer to a platter and top with the reserved pancetta.