Brussels Sprouts with Walnuts and Pancetta

Oh, Brussels sprouts. They’ve had a rough time, haven’t they? So many soggy, bitter memories from childhood dinners. But trust me, this recipe for Brussels sprouts with walnuts and pancetta will completely change your mind – and maybe even convert the sprout-haters in your family! I’ve been tweaking this recipe for years, trying to get it just right. Even my fussy little Harry, who once declared Brussels sprouts “disgusting green aliens,” now asks for seconds. This simple dish transforms humble Brussels sprouts into a crispy, nutty, savoury delight, perfect for a weeknight dinner or a special occasion. It’s quick enough to whip up after the school run and before homework chaos begins, and elegant enough to serve alongside your Sunday roast. Prepare to be amazed!

Why This Recipe Works

This Brussels sprouts recipe isn’t just another way to prepare a notoriously unpopular vegetable. It’s a game-changer for busy families because:

• It’s quick and easy: From start to finish, you’re looking at about 30 minutes, max. Perfect for those hectic weeknights.
• It uses everyday ingredients: You probably already have most of these in your fridge and pantry. No need for a special trip to the fancy supermarket.
• It’s a crowd-pleaser (even for sprout skeptics): The crispy sprouts, salty pancetta, and crunchy walnuts create a symphony of textures and flavours that are hard to resist.

Over the past 8 years of cooking for my family, I’ve learned that simple, flavourful dishes are the key to happy mealtimes. This recipe delivers on all fronts!

Ingredients

• 500g Brussels sprouts, trimmed and halved (or quartered if large)
• 100g pancetta, diced
• 50g walnuts, roughly chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp balsamic vinegar
• Salt and freshly ground black pepper, to taste

Ingredient Notes

Brussels sprouts: Fresh is best! Look for firm, bright green sprouts. Frozen just don’t have the same texture. If your sprouts are particularly large, quartering them will ensure they cook evenly.

Pancetta: Adds a lovely salty, savoury depth. You can substitute with streaky bacon, but pancetta has a richer flavour. You’ll find it in most supermarkets, often near the bacon and chorizo.

Walnuts: These provide a wonderful crunch and nutty flavour. Pecans or hazelnuts would also work well. Make sure they’re fresh, as walnuts can turn rancid quickly.

Balsamic vinegar: Adds a touch of sweetness and acidity that balances the other flavours. If you don’t have balsamic, a squeeze of lemon juice will do in a pinch, but it won’t have the same depth.

Step-by-Step Instructions

Step 1: Prepare the Brussels Sprouts. Preheat your oven to 200°C (180°C fan/ Gas Mark 6). While the oven is heating, wash and trim your Brussels sprouts. Slice them in half, or quarter them if they’re on the larger side. This ensures they cook evenly and get nice and crispy.

Step 2: Sauté the Pancetta. In a large oven-proof frying pan (cast iron is ideal), cook the diced pancetta over medium heat until crispy and golden brown. This usually takes about 5-7 minutes. The aroma alone is enough to make your mouth water!

Step 3: Add the Garlic and Walnuts. Add the minced garlic and chopped walnuts to the pan with the pancetta. Sauté for another minute until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 4: Roast the Brussels Sprouts. Add the halved Brussels sprouts to the pan, tossing everything together to coat them in the pancetta fat and garlic. Season generously with salt and pepper. Spread the sprouts in a single layer.

Step 5: Bake to Perfection. Transfer the frying pan to the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly caramelised, with crispy edges. Through trial and error, I’ve found this is the sweet spot for perfectly cooked sprouts.

Step 6: Balsamic Glaze. Remove the pan from the oven and drizzle with balsamic vinegar. Toss everything together to coat the sprouts in the balsamic glaze. The vinegar will sizzle and create a lovely aroma.

Step 7: Serve Immediately. Serve the Brussels sprouts hot, right from the pan. They’re delicious as a side dish or even as a light meal on their own.

My Kitchen Tips & Tricks

• Crispy Sprouts Secret: Don’t overcrowd the pan! Overcrowding will steam the sprouts instead of roasting them, resulting in soggy sprouts. Use a large enough pan, or roast in two batches.
• Time-Saving Tip: Trim and halve the Brussels sprouts the night before. Store them in an airtight container in the fridge, ready to go.
• Walnut Toasting: Toasting the walnuts beforehand enhances their flavour and adds an extra layer of crunch. Simply toast them in a dry pan over medium heat for a few minutes until fragrant.
• Child-Friendly Adjustment: My kids prefer a little sweetness, so I sometimes add a teaspoon of maple syrup along with the balsamic vinegar.
• Make-Ahead Strategy: Roast the Brussels sprouts ahead of time and reheat them just before serving. They won’t be quite as crispy, but still delicious.
• Budget-Conscious Tip: If pancetta is too pricey, use bacon lardons instead. They’re usually more affordable and still deliver that smoky, savoury flavour.
• Don’t toss them too often! Let the sprouts sit undisturbed in the pan, this will help them to brown and crisp.

Storage & Meal Prep

Storage: Leftover Brussels sprouts can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a frying pan over medium heat until warmed through. You can also reheat them in the oven at 180°C (160°C fan/ Gas Mark 4) for about 10 minutes.

Make-Ahead: As mentioned above, you can roast the Brussels sprouts ahead of time and reheat them just before serving. They’re also great cold in salads!

Batch Cooking: This recipe is easily doubled or tripled, making it perfect for batch cooking. Roast a large batch of Brussels sprouts on the weekend and enjoy them throughout the week.

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free.

Dairy-Free: This recipe is naturally dairy-free.

Vegetarian: Omit the pancetta for a vegetarian version. You can add a sprinkle of smoked paprika for a similar smoky flavour.

Vegan: Omit the pancetta and use maple syrup instead of balsamic vinegar for a vegan option.

Seasonal Variations: Add a handful of dried cranberries in the autumn for a festive twist. In the summer, try adding a squeeze of lemon juice and some fresh herbs like parsley or thyme.

Other Nut Options: As well as walnuts, you could also use pecans or hazelnuts. I haven’t personally tried it with pine nuts, but I imagine they would work well, too.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! You can trim and halve the Brussels sprouts, dice the pancetta, and chop the walnuts the night before. Store them separately in airtight containers in the fridge, ready to go. This will save you precious time during the week.

How do I know when the Brussels sprouts are done?

The Brussels sprouts are done when they are tender and slightly caramelised, with crispy edges. You should be able to easily pierce them with a fork.

Can I use frozen Brussels sprouts?

I don’t recommend using frozen Brussels sprouts for this recipe. They tend to be too watery and won’t get as crispy as fresh sprouts.

What if I don’t have balsamic vinegar?

If you don’t have balsamic vinegar, you can substitute with a squeeze of lemon juice. It won’t have the same depth of flavour, but it will still add a touch of acidity.

How do I store leftovers properly?

Store leftover Brussels sprouts in an airtight container in the fridge for up to 3 days. Reheat them in a frying pan or in the oven until warmed through.

Will my children enjoy this recipe?

It depends on your children’s palates! Some children love the crispy texture and savoury flavour of this dish. My son, Harry, was initially skeptical but now asks for seconds. Adding a touch of maple syrup can also help to appeal to younger taste buds.

Can I scale this recipe for a larger family?

Yes, absolutely! This recipe is easily doubled or tripled to feed a larger family. Just adjust the ingredient quantities accordingly and use a larger pan or roast in multiple batches.

Serving Suggestions

These Brussels sprouts with walnuts and pancetta make a brilliant side dish for roast chicken, pork, or beef. They also pair well with sausages or grilled fish. For a simple yet elegant presentation, serve them in a warm bowl and garnish with a sprinkle of fresh parsley. Portion sizes will depend on appetites but, as a guide, I usually allow about 125g per person as part of a main meal. My family loves to have these sprouts alongside mashed potatoes and some crusty bread to mop up all the delicious juices.

So there you have it! A delicious and easy way to transform those humble Brussels sprouts into a dish that the whole family will love. It’s the kind of recipe that makes weeknight dinners feel a little bit special, without requiring hours in the kitchen. Give it a try and let me know what you think in the comments below. I’m always keen to hear how these recipes work for your family! And if you’re looking for more family-friendly recipes, be sure to check out FamiliesRecipes.com there’s something for everyone. Don’t forget to sign up for our email community to get new recipes delivered straight to your inbox. Happy cooking!

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