Brussels Sprouts W Walnuts
Pancetta Brussels Sprouts recipe Walnut pancetta flavor
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 1/2 pounds Brussels Sprouts
- 4 ounces Pancetta, diced
- 1/2 cup Walnuts, roughly chopped
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Maple Syrup (optional)
- Salt and Black Pepper to taste
- 1/2 teaspoon Garlic Powder (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash and trim the Brussels sprouts, removing the outer leaves if necessary. Cut them in half or quarter them if they are large.
- Dry the Brussels sprouts thoroughly with a clean kitchen towel. This is crucial for achieving a crispy exterior.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder (if using).
- Spread the Brussels sprouts in a single layer on a large baking sheet. Avoid overcrowding the pan.
- Roast for 20-25 minutes, or until the Brussels sprouts are tender-crisp and nicely caramelized, flipping halfway through.
- While the Brussels sprouts are roasting, cook the pancetta in a skillet over medium heat until crispy. Remove the pancetta from the skillet and set aside on a paper towel-lined plate.
- If the walnuts are not already toasted, toast them in a dry skillet over medium heat or in the oven alongside the Brussels sprouts for the last few minutes of roasting. Watch them carefully to prevent burning.
- In a large bowl, combine the roasted Brussels sprouts, crispy pancetta, toasted walnuts, balsamic vinegar, and maple syrup (if using). Toss to combine.
- Serve immediately and enjoy!
Notes
Transform humble Brussels sprouts into a flavor-packed dish with this recipe for Brussels Sprouts with Walnuts and Pancetta. Roasting brings out their natural sweetness, while pancetta adds salty depth and walnuts provide a delightful crunch. Perfect for Thanksgiving, Christmas, or a simple weeknight meal.