Roasted Brussels with Potatoes and Pancetta
3 tablespoons olive oil
1/2 pound sliced pancetta, diced
1 yellow onion, thinly sliced
1 pound Brussels sprouts, trimmed and halved
4 potatoes, quartered (either gold or red work best)
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced
1Preheat oven to 425 degrees F.
2 Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the onions to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.