Rocco DiSpirito's Brussels Sprouts with Pancetta
Your Family Will Love These Tasty Sprouts
Try this brussels sprouts recipe from Rocco DiSpirito's new book, "Now Eat This! Italian."
Preheat the oven to 375°F. Place the pancetta in a large ovenproof sauté pan over medium heat and cook, stirring with a wooden spoon, until the pancetta is browned and crisp, about 3 minutes. Using a slotted spoon, remove the browned bits of pancetta and reserve.
Turn off the heat. Lay the Brussels sprouts cut-side-down in the pan. Turn the heat to medium and cook until the Brussels sprouts start to sizzle. Place the pan in the oven and roast until the Brussels sprouts are tender and nicely browned, about 8 minutes. Add the lemon zest, red pepper flakes, and reserved pancetta bits, then season with salt.
Stir to combine. Divide among 4 serving dishes and top with the pancetta.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Rocco DiSpirito.
Course: Side Dish