| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Extra-virgin olive oil, for drizzling
- 2 cloves garlic, smashed
- 2 pinches crushed red pepper
- 1/2 pound pancetta, cut into 1/4-inch dice
- 1 cup walnuts, coarsely chopped
- 1 quart Brussels sprouts, stemmed and leaves pulled apart
- Kosher salt
- 1/4 cup pomegranate seeds
Instructions
- Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then remove it from the pan and ditch it — it 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 sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and “frizzle,” 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 499 |
| Total Fat | 45 g |
| Saturated Fat | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 15 g |
| Cholesterol | 37 mg |
| Sodium | 439 mg |
Reviews
I make this every year for Thanksgiving. A delicious crowd pleaser and fun spin on traditional Thanksgiving side dishes.