Frizzled Brussels Sprouts With Roasted Romanesco Recipes

ANNE BURRELL'S FRIZZLED BRUSSELS SPROUTS WITH PANCETTA & WALNUTS RECIPE - (4.1/5)

Anne Burrell's Frizzled Brussels Sprouts with Pancetta & Walnuts Recipe - (4.1/5) image

Provided by Dglmedia

Number Of Ingredients 7

Ingredients

Extra virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound pancetta, cut into 1/4-inch dice
1/2 cup walnuts, coarsely chopped
1 pint Brussels sprouts, stemmed and leaves pulled apart
Kosher salt

Steps:

Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch itit has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serves: 4 Time: about 30 minutes

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