Brussels Sprouts with Walnuts Pancetta

The smell of roasting Brussels sprouts always takes me back to Thanksgiving at my grandma’s in San Antonio. Even though I was a picky eater as a kid, there was something about the crispy edges and nutty flavor that I couldn’t resist. This recipe for Brussels Sprouts with Walnuts and Pancetta is my grown-up twist on that childhood memory, elevated with salty pancetta and crunchy walnuts. I’ve made this dish countless times in my own Texas kitchen, and it’s a guaranteed hit, even with my two little ones! I promise you, this will be the best Brussels sprouts recipe you’ve ever tried, turning even the biggest skeptics into believers.

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and, most importantly, delicious. This Brussels sprouts recipe ticks all those boxes! Here’s why it works so well for families:

• Quick Cooking Time: Ready in under 30 minutes, perfect for weeknight dinners.
• Kid-Friendly Flavors: The sweetness of the roasted Brussels sprouts combined with the salty pancetta and crunchy walnuts is a winning combination that even picky eaters will enjoy.
• Easy to Customize: You can easily adapt this recipe to your family’s preferences by adding different nuts, herbs, or spices.
• Elevated Yet Simple: It feels fancy enough for a holiday meal but is simple enough for any weeknight.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large)
• 4 ounces pancetta, diced
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

Ingredient Notes

Let’s talk about the ingredients because a few simple choices make all the difference!

• Brussels Sprouts: Fresh Brussels sprouts are key! Look for firm, bright green sprouts. Smaller sprouts tend to be sweeter and more tender.
• Pancetta: Pancetta adds a salty, savory flavor. If you can’t find pancetta, you can substitute with bacon, but I personally feel pancetta has more nuance.
• Walnuts: I love the flavor and crunch of walnuts, but you could also use pecans, almonds, or even pine nuts. Toasting the walnuts briefly before adding them to the Brussels sprouts really brings out their flavor.
• Maple Syrup: The maple syrup is optional, but a touch of sweetness really balances the savory flavors. Honey or brown sugar can also be used. I have found that Texas-made maple syrup makes a huge difference!
• Balsamic Vinegar: The balsamic vinegar adds a lovely tanginess. Look for a good quality balsamic vinegar for the best flavor.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps for perfectly roasted Brussels sprouts.

1. Step 1: Prepare the Brussels Sprouts. Preheat your oven to 400°F (200°C). While the oven is heating, trim the ends of the Brussels sprouts and halve or quarter them, depending on their size. I try to cut them so they’re about the same size so they cook evenly.
2. Step 2: Sauté the Pancetta. In a large oven-safe skillet (cast iron is great!), cook the diced pancetta over medium heat until crispy and golden brown. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet. That fat is liquid gold!
3. Step 3: Roast the Brussels Sprouts. Add the Brussels sprouts to the skillet with the pancetta fat. Toss to coat evenly. Sprinkle with garlic powder, salt, and pepper. Spread the Brussels sprouts in a single layer in the skillet.
4. Step 4: Add maple syrup and bake. Drizzle the balsamic vinegar and maple syrup over the Brussels sprouts. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned, flipping them halfway through. I know some people say 20 minutes is enough, but I personally love letting them roast for 25 for that extra crisp.
5. Step 5: Add walnuts and crisp pancetta. Remove the skillet from the oven and stir in the toasted walnuts and crispy pancetta. Serve immediately and enjoy!

Storage & Meal Prep

Knowing how to properly store and reheat your leftovers is key for busy weeknights!

• Storage: Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes. Microwaving is fine in a pinch, but they won’t be as crispy.
• Meal Prep: You can chop the Brussels sprouts and dice the pancetta a day or two in advance and store them in separate containers in the refrigerator. When you’re ready to cook, simply follow the recipe as directed.
• Batch Prep: I often double or triple this recipe to have leftovers for lunches during the week. They’re great on their own or added to salads.

Substitutions & Variations

Want to mix things up or need to make a substitution? Here are a few ideas.

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: This recipe is dairy-free.
• Vegetarian: Omit the pancetta for a vegetarian version. Add a sprinkle of smoked paprika for a smoky flavor.
• Nuts: As I mentioned before, substitute walnuts with pecans, almonds, or pine nuts.
• Spices: Add a pinch of red pepper flakes for a little heat.
• Seasonal Twist: In the fall, add a sprinkle of cinnamon or nutmeg for a warm, cozy flavor. I haven’t tested the cinnamon myself, but my friend Jamie swears by it.

Frequently Asked Questions

Can I make this ahead of time?

You can prepare some of the components in advance. Chop the Brussels sprouts and dice the pancetta a day ahead and store them in the fridge. The flavors actually deepen overnight, making it even better for busy weeknights.

How do I know when the Brussels sprouts are done?

The Brussels sprouts are done when they are tender and nicely browned, with slightly 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 mushy when roasted. Fresh Brussels sprouts will give you the best results, no question.

Can I add other vegetables?

Absolutely! Diced sweet potatoes, butternut squash, or red onions would be delicious additions. Just make sure to adjust the cooking time as needed.

Is this recipe kid-friendly?

Yes! My kids love it! The sweetness of the roasted Brussels sprouts combined with the salty pancetta and crunchy walnuts is a winning combination. You can also adjust the amount of salt and pepper to suit your kids’ preferences.

What’s the best way to store leftovers?

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. They reheat best in a skillet or oven.

Serving Suggestions

This Brussels sprouts dish is a versatile side dish that pairs well with a variety of main courses.

• Serve with roasted chicken, pork tenderloin, or steak.
• Add to a grain bowl with quinoa, farro, or brown rice.
• Toss with pasta for a simple and satisfying meal.
• Garnish with a sprinkle of fresh parsley or a squeeze of lemon juice.

This Brussels Sprouts with Walnuts and Pancetta recipe is more than just a side dish – it’s a way to bring a little bit of Texas warmth and flavor to your family’s table. I truly believe that good food is the heart of a happy home, and I hope this recipe helps you create some special memories with your loved ones. Give it a try and let me know what you think in the comments below! And be sure to check out some of my other family-friendly recipes on FamiliesRecipes.com – I know you’ll find something your whole crew will love. Happy cooking, y’all!

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