I adapted this recipe from Anne Burrell’s book “Cook Like a Rockstar”. I substituted bacon for pancetta, and quartered my Brussels sprouts instead of tearing them apart leaf by leaf (I’d tried it before and it took me a looooong time). If using bacon, you may want to scoop out some of the fat once it’s rendered (my bacon was very fatty).
If you are not a fan of Brussels sprouts (I certainly wasn’t), please try this recipe. In fact, I mean to cook with bacon every time I deal with a vegetable or grain that I don’t particularly like.
- Extra virgin olive oil
- 2 garlic cloves, smashed
- Pinch of red pepper flakes
- 4 slices bacon, cut into thin strips
- 1/2 cup walnuts, coarsely chopped
- 1 lb Brussels sprouts, stemmed and quartered
- Kosher salt, freshly ground black pepper
Coat a large saute pan with olive oil, bring to medium heat, and add the garlic and red pepper flakes. When the garlic has turned golden brown, 2 to 3 minutes, remove it from the pan.
Add the bacon and walnuts and cook until the bacon is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt and pepper, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted a bit.
Remove the lid and let the sprouts brown, 8 to 10 minutes. Taste and season with salt if needed.