A side dish from TV host and chef Rocco DiSpirito.
2 oz. pancetta
2 pints Brussels sprouts, cleaned, cut in half from top to stem
1 tsp lemon zest
Pinch of crushed red pepper flakes
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).