Roasted Brussels Sprouts With Pear, Pancetta, Meyer Lemon, And Chili

• 1 1/2 pounds Brussels sprouts, trimmed and cut in half
• 1/4 cup olive oil
• 4 ounces pancetta, 1/4 inch diced
• 1 pear (any variety will do, but preferably Bosc or Asian), diced into 1-inch cubes
• 1/2 teaspoon red chili flakes
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 Meyer lemon, juiced and zested
• 1/4 cup parsley, coarsely chopped

1. Preheat the oven to 400 degrees.
2. Place the Brussels sprouts on a sheet pan. Add the olive oil, pancetta, pear, chili flakes, salt, and pepper. Toss with your hands, and spread out in a single layer.
3. Roast for 25-30 minutes until the sprouts are tender and browned and the pancetta is cooked. Toss once during roasting.
4. Remove from the oven. Add 3 tablespoons lemon juice, 2 teaspoons grated lemon zest, and chopped parsley. Toss to coat. Adjust seasoning to taste with salt and pepper.

brussels sprouts, olive oil, pancetta, pear, red chili flakes, salt, freshly ground black pepper, lemon, parsley

Taken from food52.com/recipes/26055-roasted-brussels-sprouts-with-pear-pancetta-meyer-lemon-and-chili (may not work)