Pancetta Brussels Sprouts with a Hot Honey Lemon Dressing

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core — leave the teensy ones whole

• 4 ounces of minced pancetta

• 1 1/2 Tsp kosher salt, or more or less to taste

• 1/2 Tsp freshly ground pepper, plus more, to taste

• 2 Tbsp of Hot Honey

• 1 Tbsp of olive oil 

• 1 Tbsp of fresh lemon juice

Directions

We recommend using a cast iron skillet for this recipe. If you don't have one, have no fear a regular non-stick pan will work. Roast the Brussels sprouts until they’re tender and nicely browned and the pancetta is cooked, 20 to 30 minutes, tossing once at the 20-minute mark.

Drizzle Hot Honey and Olive Oil over Brussels Sprouts

Squeeze Fresh Lemon Juice

Sprinkle kosher salt and pepper to taste

Let Cool, Serve and Enjoy