Roasted Brussels Sprouts with Pear Pancetta Meyer Lemon and Chili
Ingredients
- 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
Instructions
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