Sheet Pan

Roasted Brussels Sprouts with Pear, Pancetta, Meyer Lemon, and Chili

January 18, 2014
0 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Roast for 25-30 minutes until the sprouts are tender and browned and the pancetta is cooked. Toss once during roasting.
  4. 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.

See what other Food52ers are saying.

  • Nicole Blumberg
    Nicole Blumberg
  • Double Helping
    Double Helping
  • Patti in Mississippi
    Patti in Mississippi

3 Reviews

Nicole B. February 28, 2018
Had the Brussels sprouts at that restaurant last night for the first time. Was also very happy with them to the point of wanting to make them at home. Thanks for the recipe, I look forward to trying your version.
Patti I. January 21, 2014
Doesn't include the pear in the recipe
Double H. January 21, 2014
woops! so sorry! thanks for picking that up!