Brussels sprouts with pancetta and walnuts
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Brussels sprouts with pancetta and walnuts
Jazz up festive sprouts with crunchy, sticky maple-glazed walnuts and nuggets of smoked pancetta
Serves: 8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
218Kcal
Fat
18gr
Saturates
4gr
Carbs
3gr
Sugars
3gr
Fibre
5gr
Protein
8gr
Salt
0.8gr
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Mimi Harrison
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans
See more of Mimi Harrison’s recipes
Ingredients
- 100g walnut halves, roughly chopped
- ½ tbsp maple syrup with carob
- 1 tsp olive oil
- 600g Brussels sprouts, trimmed and halved
- 160g smoked cubetti di pancetta
Step by step
Get ahead
Make the walnuts up to 3 days ahead. Blanch the sprouts the day before, refresh in iced water and drain very well then store in the fridge, ready to continue from step 3.
- Ahead of time, make the maple-glazed walnuts: preheat the oven to 200°C, fan 180°C, gas 6 and coat the walnuts in the maple syrup and 1 teaspoon of olive oil. Season with salt and spread out on a lined baking tray. Roast for 8-10 minutes until golden and smelling toasty. Set aside to cool. They will keep crisp for up to 3 days in an airtight container.
- Add the halved Brussels sprouts to a large pan of salted boiling water and cook until just tender, 4-5 minutes. Drain well. See ‘Get ahead’, above, if preparing in advance.
- Meanwhile, add the pancetta to a large cold frying pan and fry over a medium heat for 8-10 minutes, stirring occasionally; the fat will render out, then continue to cook the pancetta until crisp.
- Add the sprouts to the pan, along with the glazed walnuts. Season and stir-fry for 3-5 minutes until piping hot. Tip into a warmed serving dish.
