Brussels Sprouts with Walnuts Pancetta
Whip up delicious Brussels Sprouts with Walnuts and Pancetta This easy side dish tested in my Texas kitchen is quick familyapproved and ready in minutes Get the recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and halve or quarter them, depending on their size.
- 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.
- 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.
- 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.
- Remove the skillet from the oven and stir in the toasted walnuts and crispy pancetta. Serve immediately and enjoy!
Notes
Elevated Brussels Sprouts with Walnuts and Pancetta, a grown-up twist on a childhood memory. Crispy edges, salty pancetta, and crunchy walnuts make this recipe a guaranteed hit!