Brussels Sprouts with Walnuts and Pancetta
Feel free to prepare your Brussels sprouts on the stovetop if you prefer. Just pan fry the veggies and meat in olive oil over high heat until crispy, then toss with the nuts to finish.
Ingredients
- 1/2 cup walnuts
- 1 pound Brussels sprouts, trimmed and halved or quartered if very large
- 6 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 4 ounces pancetta, cut into 1/2 inch (13 mm) strips
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425°F (220°C).
- Place the walnuts on a large rimmed baking sheet lined with aluminum foil. Toast the walnuts until just browned and fragrant, but not burned, 3 to 4 minutes. Remove from the oven, roughly chop, and set aside, reserving the foil on the baking sheet.
- In a large bowl, combine the Brussels sprouts, 4 tablespoons of olive oil, salt, garlic powder, and pepper, and toss to coat well. Dump the Brussels sprouts onto the prepared baking sheet, reserving the bowl.
- Roast the sprouts until beginning to brown, about 20 minutes. Remove from the oven, sprinkle with the pancetta, and toss to blend. Return to the oven and roast until the sprouts are golden brown and the pancetta is crispy, 10 to 15 minutes more. Remove from the oven and return to the reserved bowl.
- Add the chopped toasted walnuts to the warm Brussels sprouts and pancetta, and toss to coat.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the vinegar and drizzle over the mixture. Toss to coat and serve warm.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 14g | Protein: 10g | Fat: 42g | Saturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 510mg | Fiber: 5g | Sugar: 4g