Brussels sprouts with pancetta and roasted walnuts

Brussels sprouts with pancetta and roasted walnuts

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
400g brussels sprouts
1 tablespoon olive oil
100g pancetta, sliced thinly and cut into 1.5 cm pieces
1 onion, sliced
4 garlic cloves, thinly sliced
80ml chicken stock
1/2 lemon, juiced
1 tablespoon butter
60g walnut halves

Method

  1. Preheat the oven to 180°C.
  2. Remove the outer Brussels sprout leaves if very dark, and trim the bases.
  3. Heat the oil in a heavy-based saucepan over medium heat. Add the pancetta and cook for 2–3 minutes or until golden-brown. Add the onion and garlic and cook until softened. Add the sprouts and toss to combine. Pour in the stock and lemon juice. Add the butter and bring to a gentle simmer. Cover and cook over low heat for 10 minutes.
  4. Meanwhile put the walnuts on a baking tray and roast in the oven for 5–8 minutes, or until golden-brown.
  5. Remove the lid from the Brussels sprouts and simmer for a further 10 minutes, or until the sprouts are just tender and the liquid has almost completely evaporated. Add the walnuts and toss to combine.
Tags:
Great
Pub
Food
Rachael
Lane
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