RecipesRoasted Brussel Sprouts with Pancetta, Walnuts and Cranberry
Roasted Brussel Sprouts with Pancetta, Walnuts and Cranberry
Servings4
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Skill LevelEasy
4 oz pancetta or bacon, cut into 1" long strips
1 Cal & Gary's Steam & Eat Brussel Sprouts
1/4 cup Founders & Farmers dried cranberries
1/4 cup walnut pieces
2 tbsp Cal & Gary's butter
2 tbsp Cal & Gary's With Wine Vinegar
1/2 tsp cracked black pepper
Enjoy with a Grüner Veltline wine or Sour Ale.
How to make it
Preheat your oven to 375°F
Cut the sprouts in half lengthwise.
In a large cast iron pan* fry off the pancetta strips over medium heat until browned and crispy. Set aside leaving the rendered fat in the pan and place your brussels sprouts, cut side down, in a single layer. Transfer to your preheated oven and cook for around 15 minutes until well roasted and tender, flipping the sprouts after 10 minutes.
While the sprouts are cooking, toast your walnuts in a dry pan over medium-low heat. Once they are lightly toasted, stir in the butter, white wine vinegar, cranberries and black pepper and remove from heat.
When the sprouts are cooked, toss with the walnut mixture, transfer to a serving bowl and top with the crispy pancetta.
*If you don't have a pan large enough for the sprouts, you can toss them in the rendered pancetta fat plus 1 tsp canola oil and cook them on a baking sheet lined with parchment. This method will take a few minutes longer to cook.
