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Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan

Kelsey Nixon : Cooking Channel
  • 30 minutes
  • Serves 6

INGREDIENTS

4 oz

Pancetta

2

lbs Brussels sprouts

1 clove

Garlic

2 tsp

Lemon, zest

2 tbsp

Lemon juice

1

Kosher salt and freshly cracked black pepper

3 tbsp

Olive oil, extra-virgin

1

Parmesan