Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, place cut Brussels sprouts, vegetable oil, 1 tablespoon lemon juice, and 1 teaspoon of salt. Mix until well coated. Add maple syrup and toss again.
Place Brussels sprouts on a large baking sheet lined with parchment paper. Spread Brussels sprouts out onto baking sheet. Make sure they are not bunched up as they won’t get crunchy.
Bake in oven until nice and golden with some charred (about 15 minutes). Remove from heat. Sprinkle ¼ cup of the Parmesan over top of the Brussels sprouts as soon as they come out of the oven.
Meanwhile, in a medium pan on medium heat, add Pancetta. Slowly cook until Pancetta is crispy (about 10 minutes). Remove from heat onto paper towel to remove excess fat.
Place Brussels sprouts in desired serving dish with Pancetta. Top with lemon juice, salt to taste, goat cheese, remaining Parmesan and lemon zest. Enjoy!
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Directions
Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, place cut Brussels sprouts, vegetable oil, 1 tablespoon lemon juice, and 1 teaspoon of salt. Mix until well coated. Add maple syrup and toss again.
Place Brussels sprouts on a large baking sheet lined with parchment paper. Spread Brussels sprouts out onto baking sheet. Make sure they are not bunched up as they won’t get crunchy.
Bake in oven until nice and golden with some charred (about 15 minutes). Remove from heat. Sprinkle ¼ cup of the Parmesan over top of the Brussels sprouts as soon as they come out of the oven.
Meanwhile, in a medium pan on medium heat, add Pancetta. Slowly cook until Pancetta is crispy (about 10 minutes). Remove from heat onto paper towel to remove excess fat.
Place Brussels sprouts in desired serving dish with Pancetta. Top with lemon juice, salt to taste, goat cheese, remaining Parmesan and lemon zest. Enjoy!