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Lemony Brussels Sprouts with Pancetta and Parmesan Cheese

Better Homes and Gardens
  • 45 minutes
  • Serves 12

INGREDIENTS

4 oz

Pancetta

2 1/2

lbs Brussels sprouts

2 cups

Button mushrooms

2 cloves

Garlic

1

Red onion, small wedges thin

1 tbsp

Lemon juice

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Salt

2 tbsp

Olive oil

3 tbsp

Butter

1/2 cup

Parmesan cheese