Sheet-Pan Brussel Sprouts
Crispy on the outside, tender on the inside, and deliciously buttery all the way around, these Sheet-Pan Brussels Sprouts will be a hit with the whole family — even the picky eaters.
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Cooking tools:
- Microplane
- Pepper mill
- Oven
- Mixing bowl
- Baking sheet
- Spatula
- Spoon
- Fork
Ingredients
- 1 pound Brussels sprouts, halved and loose leaves removed
- 3 ounces diced pancetta
- ¼ cup (½ stick) Dinner Bell Unsalted Butter, diced, cold
- 3 garlic cloves, smashed and rough chopped
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons minced fresh chives
- ½ teaspoon lemon zest
- Flake salt, to taste
- Freshly ground black pepper, to taste
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