Crispy Brussels Sprouts With Pancetta & Walnuts
Chef Anne Burrell’s crispy Brussels sprouts are sautéed to perfection with pancetta and walnuts for a flavorful, crunchy side. Garlic and a hint of red pepper add depth and spice, making it a bold dish perfect for special meals. #Thanksgiving
Ingredients
- Extra-virgin olive oil
- 1 clove garlic
- smashed
- Pinch crushed red pepper
- ¼ pound pancetta
- cut into ¼-inch dice
- ½ cup walnuts
- coarsely chopped
- 1 pint Brussels sprouts
- stemmed and leaves pulled apart
- Kosher salt
Instructions
- Coat a large sauté pan with olive oil, and place over medium heat
- Add garlic and red pepper flakes, and cook until garlic has turned golden brown, 2 to 3 minutes
- Remove and discard the garlic, then add the pancetta and walnuts
- Cook until pancetta is crisp and brown, 5 to 6 minutes
- Add Brussels sprouts and toss to combine
- Season with salt, cover, and cook until sprouts have wilted, 2 to 3 minutes
- Remove lid, increase heat to medium-high, and let leaves brown and "frizzle" (translation: get crispy) 8 to 10 minutes more
- Season with more salt, if needed