Lemon Herb Brussels Sprouts with Pancetta
- 2 stalks brussels sprouts
- 4 oz. pancetta
- 3/4 medium red onion chopped
- 4 lemons juiced
- 4 garlic gloves minced
- 2 tbsp. olive oil
- Pinch of salt and pepper
- parmesan cheese
- Clean brussels sprouts, cut each in half.
- Heat oil in large skillet over medium heat.
- Saute pancetta until brown. Remove from heat and put on paper towel.
- Cook onions in oil until softened.
- Add brussels sprouts.
- Cook 8 minutes each side until crisp on outside and soft on inside. Add garlic when you turn.
- Reduce heat to low. Add lemon juice, salt, and pepper.
- Transfer to bowl and top with parmesan cheese.
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