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Chef Anne Burrell makes a one-pan dish of Brussels sprouts and pancetta, and brings out the best of both.
Check out more of Anne's favorite Thanksgiving recipes:
Maple-Pumpkin Bread Pudding
Pumpkin Soup With Allspice Whipped Cream & Fried Leeks
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
Yield
Serves: 4
Preparation
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.