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Brussels Sprouts with Walnuts and Pancetta

Brussels Sprouts with Walnuts and Pancetta

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Make delicious Brussels Sprouts wPancetta Walnuts Easy recipe This amazing side dish uses simple tech delivers incredible flavor Enjoy

Ingredients

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

Instructions

  • 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.
  • 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!
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Transform Brussels sprouts! This Brussels sprouts with walnuts and pancetta recipe is quick, easy, & family-approved. Ready in 30 mins!