Time: 40 min.
Complexity: easily
Servings: 4

Bobby Flay first sautés shallots with crispy pancetta, then roasts Brussels sprouts and new potatoes until tender, finishing the dish with a pat of butter and a refreshing squeeze of lemon juice.

Ingredients:

• 450 g peeled and cut into halves Brussels sprouts
• 230 g diced pancetta slices
• 3 tbsp. l. olive oil
• 4 shallots, thinly sliced
• 8 new potatoes, quartered
• Salt and freshly ground pepper
• 2 tbsp (30 g) unsalted butter
• Juice of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Brussels sprouts, potato, shallots, pancetta, lemon juice

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Preparation:

Step 1
• Preheat oven to 220°C.
  
  Heat olive oil in a large skillet over medium heat. Add the pancetta and fry until golden brown and crispy. Transfer the pancetta to a plate lined with paper towels.
  
  Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and stir.
  
  Season with salt and pepper and roast in the oven until the vegetables are tender and golden brown. Remove from the oven and toss with butter and lemon juice. Transfer to a serving platter and top with the pancetta.

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