Home Cooking, for the sake of your health!

Pan Roasted Brussels Sprouts with Pancetta WalnutsI’ve been hooked on roasting the Brussels Sprouts in the oven.  It is a quick, simple and delicious side dish for any meal.  While flipping through Anne Burrell’s cookbook, this Brussels Sprouts recipe sparked my curiosity. Unlike roasting in the oven these yummy pieces of goodness are prepared stove top.  Brussels Sprouts with bacon?  Don’t mind if I do!  Once again I utilized my ultra flavorful extra virgin olive oil infused with herbs and spices (you can read more about this in my Baked Sea Bass Post).  Chef Burrell calls for infusing the olive oil with garlic and pepper, I was able to skip this step entirely as my oil is already packed with these flavor and then some.

The salty deliciousness of pancetta, the nuttiness of walnuts, and the delicate leaves make this dish truly special.  I believe this dish could make a non-lover of Brussels sprouts a convert.

 
Ingredients
  • extra virgin olive oil (I used my herb and spices infused oil)
  • 1 clove garlic, smashed
  • pinch of crushed red pepper
  • ¼ lb pancetta (or bacon of your choice), cut into ¼ inch dice
  • ½ cup walnuts, coarsely chopped
  • 1 pint Brussels Sprouts, stemmed and leaves pulled apart
  • Kosher Salt to taste
 
Instructions
  1. Coat a large pan with olive oil, add the garlic and red pepper and bring to medium heat (I simply heated my olive oil since it’s already infused with spices including garlic and pepper). When the garlic has turned golden brown (roughly 2-3 minutes), throw it away.
  2. Add the pancetta and walnuts and cook until pancetta is crispy and brown (roughly 5-6 minutes). Add the Brussels sprouts and toss to combine all of the ingredients. Season with salt, cover and cook for 2-3 minutes, or until the sprouts have wilted.
  3. Remove the lid, raise the heat to high and cook for an additional 8-10 minutes. Let the leaves brown. Taste and season with additional salt (if needed).

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

Feed Display

Skinnytaste

20 November 2018

  • Easiest Slow Cooker Sweet Potatoes
    The easiest and my way favorite way to make baked sweet potatoes are in the slow cooker rather than the oven! Not only does your house smell amazing while they cook, they come out moist and delicious every time. Crock Pot Sweet Potatoes A healthy side dish without the fuss. The best part, there’s no […]
  • Instant Pot Deviled Eggs
    When it comes to making Deviled eggs, I keep my ingredients pretty classic, but I love adding little pickle juice to my the yolks for a pop of flavor! Making hard boiled eggs in the Instant Pot will give you perfect, easier to peel eggs every time. Deviled eggs are a classic recipe and perfect […]
  • Skinnytaste Meal Plan (November 19-November 25)
    A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®. Thanksgiving is coming this week, so I included a separate shopping list, and this is assuming you already have your turkey and gravy. I kept it separate for those of you […]
  • Roast Chicken with Rosemary and Lemon
    Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house! The smell of this chicken roasting in the oven is enough to fall in love! Roasting a whole chicken is pretty simple to do, as long as you have a thermometer you can’t go wrong. The combination of rosemary and […]
  • Skinnytaste One and Done: Holiday Menu Bonus Pack
    Whether you already own the new Skinnytaste One and Done cookbook, or you’re planning on getting one for someone you love as a gift, don’t miss out on this Holiday Menu Bonus pack, recipes from all three cookbooks. Simply enter your purchase number in this form to download a classic, vegetarian, and gluten-free holiday menu. […]