Author Notes
This recipe is dedicated to our cousin Tiffany who judges how good a restaurant is based on its Brussels sprouts. She recently moved to San Francisco, and when we last visited, we dined at a fantastic restaurant called Zero Zero. Our cousin left the establishment happy because the Brussels sprouts were divine - fried and served with pancetta, Asian pear, and Meyer lemon. This is our recreation of the dish. We decided to roast the vegetables instead of frying to make it a bit healthier. —Double Helping
Ingredients
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1 1/2 pounds
Brussels sprouts, trimmed and cut in half
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1/4 cup
olive oil
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4 ounces
pancetta, 1/4 inch diced
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1
pear (any variety will do, but preferably Bosc or Asian), diced into 1-inch cubes
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1/2 teaspoon
red chili flakes
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3/4 teaspoon
sea salt
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1/4 teaspoon
freshly ground black pepper
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1
Meyer lemon, juiced and zested
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1/4 cup
parsley, coarsely chopped
Directions
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Preheat the oven to 400 degrees.
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Place the Brussels sprouts on a sheet pan. Add the olive oil, pancetta, pear, chili flakes, salt, and pepper. Toss with your hands, and spread out in a single layer.
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Roast for 25-30 minutes until the sprouts are tender and browned and the pancetta is cooked. Toss once during roasting.
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Remove from the oven. Add 3 tablespoons lemon juice, 2 teaspoons grated lemon zest, and chopped parsley. Toss to coat. Adjust seasoning to taste with salt and pepper.
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