Brussels Sprouts with Walnuts and Pancetta

With a total of five ingredients, Brussels Sprouts with Walnuts and Pancetta is certainly a budget-friendly, quick and easy side for your holiday dinner! This side has it all – a slight sweetness with lots of savoury flavour, saltiness, a deliciously prepared sprout, and crunchy nuts too. If you think you don’t like brussels sprouts, you might not have had them prepared like this!

If you hate brussels sprouts, I’m begging you to give them one more try! I love them, so once the photographs were taken, these Brussels Sprouts with Walnuts and Pancetta did not last long! I know I have said this about some other vegetables too, but I think Brussels sprouts are one of my favourite vegetables. That is clearly evident with the number of times Brussels sprouts have been used in recipes here at Lord Byron’s Kitchen! How about you? Do you love them or do you hate them?

I wasn’t always a lover of Brussels sprouts. That was because my first introduction to them was very unpleasant. I’m not sure how it happened, but they were from a packet found in the frozen section at the grocery store. I learned really quickly that fresh was the way to go!

PREPARING FRESH BRUSSELS SPROUTS

No matter how fresh or how clean the sprouts look, I will always clean them. This is how I do so. First, I use a paring knife to trim off the bottom of the sprout. Don’t take off too much. The stem is edible as well. Next, I peel off maybe two or three outer leaves and discard them. Then, I plunge the whole sprout into cold water and give them a good swishing around by hand to get any dirt or grime out of them.

Before roasting them, I will be sure to dry them really well. If you leave the water on them, especially if you plan to roast them, the water will steam the sprouts and might prevent a nice char. Also, steamed brussels sprouts almost always end up mushy.

In the case of this recipe, the sprouts will need to be blanched, so there’s no need to dry them after washing them just to transfer them to a pot of boiling water. Blanching should not be confused with steaming. The sprouts will be in the salted, boiling water just long enough to almost fully cook the sprout, increase that beautiful green colour, and reduce the bitterness that can sometimes be associated with the flavour of sprouts.

PANCETTA

Pancetta is similar to bacon, but pancetta isn’t smoked. It does have that fried pork flavour that we all love about bacon, but without the smokiness. Like bacon, pancetta does render quite well, which makes brussels sprouts taste even better!

Pancetta is sometimes sold sliced paper thin or cubed. The thin slices can be wrapped around vegetables or meat before cooking. The pancetta cubes are often used like bacon, sautéed with onions or garlic to form the base of a soup, pasta, or risotto. It’s best to use the cubed pancetta in this recipe.

BRUSSELS SPROUTS RECIPES

John.e and I love recipes with Brussels sprouts. In fact, I made a carbonara with them and it was amazing. Personally, I loved the Brussels Sprouts Coleslaw, but my all-time favourite is the Spicy Pan Seared Brussels Sprouts with Corn and Caramelized Onions. Wow!

Someone once told me that Brussels sprouts are only good when cooked with bacon. I love bacon, but I don’t usually cook bacon with my sprouts. But, this time, I’m giving it a go with pancetta which is an Italian-style bacon. It isn’t smoked like Canadian bacon, so you get more of a pork flavour from it.

Did you know that you can make soup with brussels sprouts? Oh, yes indeed! It’s quite delicious too. If you’re curious, take a look at my Brussels Sprouts Soup recipe right here!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Brussels Sprouts – I know it’s easy to reach for a bag or box of frozen brussels sprouts, but they will not work in this recipe – well, they will if you like mushy sprouts!
• Pancetta – You will need 125 grams of diced pancetta. I used this one from Costco.
• Walnuts – I like to toast my walnuts in a pan before using them to help bring out more nutty flavour, but you can skip this step if you prefer.
• Ground Black Pepper
• Maple Syrup – Even though I prefer the cheap, sugar-laden stuff on my pancakes, this is where you want to break out the good stuff!

HOW TO MAKE BRUSSELS SPROUTS WITH WALNUTS AND PANCETTA

Fill a sauce pan half full of water. Salt the water generously and bring to a full boil. Once boiling, add the prepared brussels sprouts and cook for 3-5 minutes depending on how large your sprouts are. You want the sprouts to be cooked through, but not mushy. Drain the sprouts well and set aside.

Add the pancetta to a large skillet over medium heat. Cook, stirring often until it has rendered the fat and has become browned and crispy. Once the pancetta is cooked, add the drained sprouts, toasted walnuts, and maple syrup to the skillet. Toss well to combine. Taste for seasoning. Plate, garnish, and serve.

MAKE IT A MEAL!

I always associate Brussels sprouts with Thanksgiving time. Is that only me? Or does everyone feel the same way? Well, it really doesn’t matter; the point is, when making this dish, you should consider an entire meal! I would consider serving these sprouts with a whole roasted turkey, or even turkey legs and thighs – especially if a whole turkey is too much or too large for your family.

You will need another side or two to make it a fully festive meal. How about these Sauteed Green Peas, or this Maple Glazed Squash? One of the most common things on a Thanksgiving plate is mashed potatoes. And, I love mashed potatoes, but sometimes you might want something a little different. You could try a Russet and Sweet Potato Skillet instead. My mom used make Mashed Turnip and Carrots on occasion. It’s so good too!

Now, if you don’t feel like stuffing the turkey, I have two stuffing recipes that can be prepared in a baking dish. Baguette Stuffing with Swiss Chard and Caramelized Onions sounds delicious, doesn’t it? I also have this Traditional Newfoundland Savoury Dressing which is a stuffing in its own right. Lastly, don’t forget about the gravy! Enjoy, Dear Reader!!!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!