Recipe

Step 1: Preheat the oven to 375°F.

Step 2: 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.

Step 3: Using a slotted spoon, remove pancetta and reserve. Turn off the heat.

Step 4: Lay the Brussels sprouts cut-side-down in the pan. Turn the heat to medium and cook on the stovetop until the Brussels sprouts start to sizzle.

Step 5: 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 more pancetta, if desired.

See more recipes from Rocco DiSpirito.

Reprinted with permission from Rocco DiSpirito’s Now Eat This! Italian (2012 Grand Central Life & Style).