- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
Ingredients
Extra-virgin olive oil, for drizzling
2 cloves garlic, smashed
2 pinches crushed red pepper
1/2 pound pancetta, cut into 1/4-inch dice
1 cup walnuts, coarsely chopped
1 quart Brussels sprouts, stemmed and leaves pulled apart
Kosher salt
1/4 cup pomegranate seeds
Directions
- Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then 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 sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds.
