Carmelizing the Brussels Sprouts like this makes them so sweet and delicious!
1 Pound Brussels Sprouts, trimmed and halved (quartered if large)
2 Ounces Pancetta, diced
3 Garlic Cloves, minced
1/2 Tablespoon Extra-virgin Olive Oil
Sea Salt and Freshly Ground Pepper, to taste
1/8 Teaspoon Chipotle Pepper, minced
1/4 Teaspoon Lemon Zest
Preheat oven to 450°F.
Toss together Brussels sprouts, pancetta, garlic, oil, salt and pepper to taste and chipotle pepper in an 11- by 7-inch baking pan and spread in 1 layer.
Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total.
Stir in zest. Serve warm.
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