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Crispy Brussels Sprouts with Walnuts Pancetta

Brussels Sprouts with Walnuts and Pancetta
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Crispy Brussels Sprouts with Walnuts and Pancetta Elevate your side dish game Delicious and easy Try it today

Ingredients

Scale
  • 1.5 pounds Brussels Sprouts
  • 4 ounces Pancetta
  • ½ cup Walnuts
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Maple Syrup (optional)
  • To taste Salt and Pepper
  • ¼ teaspoon Red Pepper Flakes (optional)

Instructions

  • Preheat oven to 400°F (200°C).
  • Trim the ends off the Brussels sprouts and halve or quarter them, depending on their size.
  • Dice the pancetta and roughly chop the walnuts.
  • Mince the garlic.
  • In a large bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, pepper, and red pepper flakes (if using).
  • Spread the Brussels sprouts in a single layer on a large baking sheet. Don’t overcrowd the pan.
  • Roast for 20-25 minutes, or until the Brussels sprouts are tender and caramelized, flipping halfway through.
  • While the Brussels sprouts are roasting, toast the walnuts in a dry pan over medium heat until fragrant and lightly browned. Be careful not to burn them.
  • In the last 5 minutes of cooking, add the diced pancetta to the baking sheet with the Brussels sprouts and roast until crispy.
  • Remove the baking sheet from the oven and transfer the Brussels sprouts and pancetta to a serving bowl.
  • Drizzle with balsamic vinegar and maple syrup (if using).
  • Add the toasted walnuts and toss gently to combine.
  • Serve immediately.

Notes

Caramelized Brussels sprouts with salty pancetta and crunchy walnuts – a symphony of textures and flavors that will convert even the most ardent Brussels sprouts skeptics.

Find it online: https://thecozycuppa.com/brussels-sprouts-walnuts-pancetta/