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Roasted Brussels Sprouts with Pancetta & Cippolini

From Our Kitchen

Preheat oven to 350ºF.


1 lb. brussel sprouts, ends trimmed.
½ lb. cippolini onions
⅓ cup pancetta, cut into small cubes
2 Tbsp. olive oil
salt and pepper to taste


Toss all ingredients together. Place on a sheet pan. Roast until brussel sprouts are golden brown and tender – about 12 to 15 minutes. Enjoy!