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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
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half
- 1/4 cup olive oil
- 4 ounces pancetta, 1/4 inch diced
- 1 pear (any variety will do, but preferably Bosc or Asian), diced into 1-inch cubes
- 1/2 teaspoon red chili flakes
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 Meyer lemon, juiced and zested
- 1/4 cup parsley, coarsely chopped
- Preheat the oven to 400 degrees.
- 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.
- Roast for 25-30 minutes until the sprouts are tender and browned and the pancetta is cooked. Toss once during roasting.
- 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.
- This recipe was entered in the contest for Your Best Green Holiday Side
- This recipe was entered in the contest for Your Best Dark, Leafy Greens