Roasting brings out the nutty flavor of Brussels sprouts and turns them tender inside and crisp on the outside. For maximum flavor, be sure to roast them until they are dark brown.

Roasted Brussels Sprouts with Walnuts is a delectable dish that elevates the flavors of Brussels sprouts to new heights. This recipe combines the earthy and slightly bitter taste of Brussels sprouts with the nutty crunch of walnuts, resulting in a harmonious blend of textures and flavors.

Brussels sprouts, trimmed and halved through the base, are roasted in the oven to bring out their natural sweetness and develop a delightful caramelization. The addition of finely chopped pancetta, although optional, lends a savory richness to the dish, perfectly complementing the sprouts’ flavors.

Tossed with extra-virgin olive oil, salt, and pepper, the Brussels sprouts are evenly coated, ensuring a crispy exterior and tender interior. As they roast, the sprouts transform into beautifully browned morsels, enhancing their natural flavors.

During the final minutes of roasting, coarsely chopped walnuts are added to the pan, infusing the dish with a delightful nuttiness and providing a delightful textural contrast to the sprouts. The walnuts become toasted, releasing their aromatic oils and further enhancing the overall taste experience.

Roasted Brussels Sprouts with Walnuts is a versatile side dish that can accompany a wide range of main courses. Its hearty and satisfying nature also makes it suitable as a standalone vegetarian option. The combination of flavors and textures makes it an excellent addition to holiday feasts, dinner parties, or even everyday meals.

Whether you’re a Brussels sprouts enthusiast or looking for a way to introduce this vegetable to your menu, Roasted Brussels Sprouts with Walnuts offers a delicious and nutritious option. Its simplicity and robust flavors make it a crowd-pleasing dish that is sure to impress your family and guests.

Serves 8

INGREDIENTS

• 1½ pounds Brussels sprouts, trimmed and halved through the base
• 2 ounces pancetta, finely chopped (optional)
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• ¼ cup coarsely chopped walnuts

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. In a baking pan large enough to hold all the Brussels sprouts in a single layer, toss the sprouts with the pancetta (if using), olive oil, and salt and pepper to taste.
3. Roast the Brussels sprouts in the preheated oven for 35 minutes, or until they are deeply browned and caramelized.
4. Add the coarsely chopped walnuts to the pan with the Brussels sprouts.
5. Roast for an additional 5 to 10 minutes, or until the sprouts are tender and the walnuts are toasted.
6. Remove from the oven and transfer to a serving dish.
7. Serve the Lemon Roasted Broccoli as a flavorful and satisfying side dish.

Feel free to adjust the seasoning and cooking time based on your preference for tenderness and level of browning. This recipe showcases the natural sweetness of Brussels sprouts, enhanced by the richness of pancetta (if used) and the nutty crunch of walnuts. Enjoy the delightful combination of flavors and textures in this roasted dish.