Brussels Sprouts with Walnuts and Pancetta

Name: Brussels Sprouts with Walnuts and Pancetta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts; 1 pound Brussels sprouts; 6 tablespoons extra-virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper; 4 ounces pancetta; 2 tablespoons balsamic vinegar

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Calories
457 kcal
Course
Side Dish
Cuisine
American

Brussels Sprouts with Walnuts and Pancetta

Iris Warren

Report

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.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Serving 1serving Calories 457kcal (23%) Carbohydrates 14g (5%) Protein 10g (20%) Fat 42g (65%) Saturated Fat 8g (40%) Monounsaturated Fat 22g Trans Fat 1g Cholesterol 19mg (6%) Sodium 510mg (21%) Fiber 5g (20%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 457 kcal

% Daily Value*

Serving	1serving
Calories	457kcal	23%
Carbohydrates	14g	5%
Protein	10g	20%
Fat	42g	65%
Saturated Fat	8g	40%
Monounsaturated Fat	22g	110%
Trans Fat	1g	50%
Cholesterol	19mg	6%
Sodium	510mg	21%
Fiber	5g	20%
Sugar	4g	8%