If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
pounds Brussels sprouts, trimmed and cut in half
cup olive oil
ounces pancetta, 1/4 inch diced
pear (any variety will do, but preferably Bosc or Asian), diced into 1-inch cubes
teaspoon red chili flakes
teaspoon sea salt
teaspoon freshly ground black pepper
Meyer lemon, juiced and zested
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