Frizzled Brussels Sprouts with Pancetta and Walnuts February 24, 2015 by Jill Foucre Leave a Comment Frizzled Brussels Sprouts with Pancetta and Walnuts 2015-02-24 16:15:30 Print Ingredients Extra Virgin Olive Oil 1 clove garlic, smashed Pinch of crushed red pepper ¼ pound pancetta, cut into ¼-inch dice ½ cup walnuts, coarsely chopped 1 pint Brussels sprouts, stemmed and leaves pulled apart Kosher salt Instructions Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it. It has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the brussels sprouts and toss to combine. Season with salt, cover and cook for 2 to 3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and “frizzle”, 8-10 minutes more. Taste and season with salt if needed. By Diane Sibon Adapted from Anne Burrell Adapted from Anne Burrell Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/