Description
A better way to enjoy Brussels sprouts!
Ingredients
Scale
- 10 oz Brussels sprouts (about 20)
- 3 tbsp chopped walnuts
- 2 tbsp olive oil
- 2 oz diced pancetta
- Salt and black pepper
- 1 tbsp Dijon mustard
- 2 tbsp champagne vinegar
Instructions
- Trim the stem end of sprouts and slice in half. Blanch in salted water for two minutes, drain, and refresh in cold water. Lay on a paper towel or clean kitchen towel to remove the excess moisture.
- Heat a 10 ¼-inch cast-iron skillet (we used Field Company’s #8) and toast the nuts for a few minutes until golden brown. Remove from the pan and set aside.
- Heat one tablespoon of the oil and fry the pancetta for a few minutes until cooked and nicely browned. Remove from the pan, leaving any oil.
- Add the other tablespoon of oil and add the Brussels sprouts, cut-side down. Season generously with salt and pepper and cook until browned on the cut side, about 5 minutes. Turn and continue to cook just until tender, about another 2-3 minutes.
- Add the mustard, vinegar, cooked pancetta and walnuts and stir to coat the Brussels sprouts.