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

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