Ingredients
1 Pound Brussels Sprouts, trimmed and halved (quartered if large)
1/2 organic lemmon thinly sliced
1/2 Cup diced Pancetta
1/4 Cup diced red bell pepper
3 green onions, quartered
1/4 Cup pinola nuts
2 large garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon black pepper
salt to taste
Preparation
Very simple. Preheat oven to 400°F. Toss everything together in a bowl, mix well and transfer into a baking pan. Roast in upper third of oven, stirring once halfway through roasting, for about half an hour. Sprouts should be brown on the edges when done. Serve the Brussels sprouts with any kind of roasted chicken. The tastes combine divinely! Oh, and don’t forget a glass of good, crispy tasting white wine like Sauvignon Blanc. Bon appétit:)
