Brussels Sprouts with Walnuts and Pancetta

There’s something magical about transforming humble Brussels sprouts into a dish that sings with flavor and texture. Forget those mushy, bitter memories of the past! This recipe for Brussels Sprouts with Walnuts and Pancetta is a game-changer, turning even the most ardent sprout-skeptic into a believer. The key? Roasting them until deeply caramelized, then tossing them with salty, crispy pancetta and toasted, crunchy walnuts. It’s a simple dish elevated by contrasting flavors and textures that make it perfect as a side for Thanksgiving, Christmas or a simple weeknight meal.

As a seasoned home cook, I’ve spent countless hours perfecting this recipe. Roasting is my preferred method, as it brings out the natural sweetness of the Brussels sprouts while ensuring a crispy exterior. The addition of pancetta provides a salty, savory counterpoint, while the walnuts add a delightful crunch and nutty flavor. This dish is not just a recipe; it’s an experience, a testament to the power of simple ingredients combined with expert technique. Plus, with the holidays right around the corner, this dish is sure to impress your guests!

My goal is to provide you with a detailed guide that will make you the master of Brussels sprouts in your own kitchen. No more excuses for bland or uninspired side dishes! Let’s dive into the ingredients and techniques that will make this recipe a staple in your repertoire.

Ingredients: The Building Blocks of Flavor

• Brussels Sprouts: 1 1/2 pounds, preferably small to medium-sized. Look for firm, bright green sprouts with tightly packed leaves. Avoid those that are yellowing or have loose leaves. Brussels sprouts are packed with vitamins C and K, as well as fiber.
• Pancetta: 4 ounces, diced. Pancetta adds a salty, savory depth to the dish. If you can’t find pancetta, you can substitute with thick-cut bacon, but be mindful of the added smokiness.
• Walnuts: 1/2 cup, roughly chopped. Walnuts offer a delightful crunch and nutty flavor. Toasting them enhances their flavor and adds another layer of texture. You can substitute with pecans or almonds if you prefer. Walnuts are a good source of omega-3 fatty acids and antioxidants.
• Olive Oil: 2 tablespoons. Use a good quality olive oil for the best flavor. Olive oil helps the Brussels sprouts caramelize beautifully in the oven.
• Balsamic Vinegar: 1 tablespoon. A touch of balsamic vinegar adds a tangy sweetness that balances the richness of the pancetta and walnuts. You can substitute with red wine vinegar or lemon juice if needed.
• Maple Syrup: 1 teaspoon (optional). A touch of maple syrup enhances the natural sweetness of the Brussels sprouts.
• Salt and Black Pepper: To taste. Season generously to bring out the flavors of the ingredients.
• Garlic Powder: 1/2 teaspoon (optional). Adds a subtle savory note.

Ingredient Science: The key to perfectly roasted Brussels sprouts lies in their moisture content. Too much moisture, and they’ll steam instead of caramelize. That’s why it’s essential to dry them thoroughly after washing and to give them plenty of space on the baking sheet.

Substitution Tips: If you’re looking to make this recipe vegetarian, you can omit the pancetta and add a sprinkle of smoked paprika for a similar smoky flavor. You can also add a handful of dried cranberries for a touch of sweetness and chewiness.

Expert Tips for Perfect Brussels Sprouts

• Don’t overcrowd the pan: Overcrowding the baking sheet will cause the Brussels sprouts to steam instead of roast. Use a large baking sheet and spread them out in a single layer.
• Roast at high heat: Roasting at a high temperature (400°F/200°C) ensures that the Brussels sprouts caramelize beautifully and develop a crispy exterior.
• Toast the walnuts: Toasting the walnuts before adding them to the dish enhances their flavor and adds a delightful crunch. You can toast them in a dry skillet over medium heat or in the oven alongside the Brussels sprouts for the last few minutes of roasting.
• Don’t overcook: Brussels sprouts are best when they’re tender-crisp and slightly caramelized. Overcooking them will result in mushy, bitter sprouts.
• Season generously: Don’t be afraid to season your Brussels sprouts generously with salt and pepper. This will bring out their natural sweetness and balance the richness of the pancetta.
• Add a touch of sweetness: A touch of balsamic vinegar or maple syrup adds a lovely sweetness that complements the savory flavors of the dish.

My Testing Notes: I’ve found that using smaller Brussels sprouts results in a more even cooking and a sweeter flavor. If your Brussels sprouts are larger, you may need to increase the roasting time slightly.

FAQ: Your Brussels Sprouts Questions Answered

Can I make this recipe ahead of time?

Yes, you can roast the Brussels sprouts and cook the pancetta ahead of time. Store them separately in the refrigerator and then toss them together with the walnuts and balsamic vinegar just before serving. You can also reheat the Brussels sprouts in a skillet over medium heat or in the oven at 350°F (175°C) for a few minutes.

How do I store leftover Brussels Sprouts with Walnuts and Pancetta?

Store leftover Brussels Sprouts with Walnuts and Pancetta in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) for a few minutes.

Can I use frozen Brussels sprouts?

While fresh Brussels sprouts are preferred for their texture and flavor, you can use frozen Brussels sprouts in a pinch. Be sure to thaw them completely and dry them thoroughly before roasting to prevent them from steaming.

What other nuts can I use in this recipe?

Pecans, almonds, hazelnuts, or even pine nuts would be delicious in this recipe. Just be sure to toast them before adding them to the dish to enhance their flavor and texture.

Can I add other vegetables to this dish?

Absolutely! You can add other vegetables such as butternut squash, sweet potatoes, or red onion to this dish. Just be sure to adjust the roasting time accordingly.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it doesn’t contain any gluten-containing ingredients.

Can I make this recipe vegan?

Yes, you can easily make this recipe vegan by omitting the pancetta and using a vegan substitute, such as tempeh bacon or smoked tofu. You can also add a sprinkle of smoked paprika for a similar smoky flavor. Make sure to use maple syrup rather than honey.

Elevate Your Brussels Sprouts Game

This recipe for Brussels Sprouts with Walnuts and Pancetta is more than just a side dish; it’s an experience. The combination of crispy Brussels sprouts, salty pancetta, and crunchy walnuts is a symphony of flavors and textures that will delight your taste buds. Whether you’re serving it as a side for a holiday feast or enjoying it as a simple weeknight meal, this dish is sure to impress.

Now it’s your turn! Try this recipe, tweak it to your liking, and share your creations with us. We love hearing about your culinary adventures! Don’t forget to leave a comment below and let us know what you think. And if you loved this recipe, be sure to share it with your friends and family!

For more delicious side dish inspiration, check out my recipes for Roasted Asparagus with Parmesan, Garlic Butter Green Beans, and Honey-Glazed Carrots.

Print