Roasted Brussels Sprouts Recipe

• 1 lb Brussels sprout, rinsed, ends trimmed, cut in half
• 1 tablespoon minced garlic (about 3 cloves)
• 15 baby carrots
• 12 cup pancetta
• 14 cup chopped garlic, onion and scallop mix (I get at Trader Joe's)
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• salt
• fresh ground black pepper
• 14 cup freshly grated parmesan cheese (optional)

1. Preheat oven to 350F Place halved Brussels Sprouts in a cast iron frying pan (or a roasting pan, but a cast iron frying pan will work great for this recipe).
2. Toss in the garlic.
3. Sprinkle Brussels Sprouts with lemon juice.
4. Toss with oil so that the sprouts are well coated.
5. Sprinkle generously with salt (at least a half teaspoon) and a few turns of black pepper.
6. **I also added baby carrots, pancetta, and chopped garlic, onion and scallop mix.
7. Red onions would be a great option too.
8. Put Brussels Sprouts in oven on top rack, cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan.
9. Cook for another 10 minutes.
10. Then sprinkle with Parmesan (if using) and cook for another 5 minutes.
11. The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
12. Add more salt to taste.
13. (Salting sufficiently is thekey to success with this recipe.
14. ).

brussels, garlic, carrots, pancetta, garlic, lemon juice, olive oil, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/roasted-brussels-sprouts-recipe-508419 (may not work)