Submitted by: Caitlin Gayheart, Eastern Illini Electric Cooperative
Servings 8
Calories 307kcal
Ingredients
1poundBrussels sproutswashed, trimmed and halved
8-12fingerling yellow potatoes halved or quartered
1/2poundpancettadiced into small pieces
3shallotshalved and thinly sliced
1/2lemon
2tablespoonsunsalted butter
1/2tablespoonminced garlic
1tablespoonolive oil
Salt and pepper
Parmesan cheeseoptional
Instructions
Preheat oven to 425 F.
In large oven-safe skillet, over medium heat, add diced pancetta and cook until crispy. Remove from pan to a paper towel-lined bowl.
Add sliced shallots to pancetta grease in pan and cook until soft.
Add garlic for 30 seconds or until fragrant.
Add Brussels sprouts and potatoes and stir to combine well.
If needed, add 2 tablespoons of olive oil, tossing the vegetables to coat. Season with salt and pepper to taste.
Place pan in oven and roast until vegetables are cooked through and golden brown, stirring halfway through, about 30 minutes total. Remove pan from oven.
Squeeze lemon juice over top and stir in the 2 tablespoons of butter. Top with reserved pancetta and enjoy.
Note: Some prefer to top with freshly grated Parmesan for extra enjoyment.