Roasted Brussel Sprouts with Pancetta

By Lonnie

Ingredients

• Shallots
• Olive Oil
• 1/2 lb pancetta
• 8 baby Yukon Gold potatoes, quartered
• unsalted butter
• salt and pepper
• lemon juice
• 1 lb brussel sprouts

Preparation

Step 1

Cook pancetta until golden brown and crisp. Remove pancetta from pan. Add shallots, brussel sprouts and potatoes and toss to combine, add salt and pepper and roast in oven until vegetables are cooked through and golden brown. Remove vegetables from oven, stir in butter and lemon juice. Transfer to platter, top with pancetta.