Ingredients

• 1.5 pounds of Brussels sprouts, cleaned and cut

• 6 ounces of pancetta (Italian bacon), diced

• 3 cloves of garlic, thinly sliced

• Half of a sweet onion, thinly sliced

• 1/2 cup of chopped walnuts

• 1/4 cup of Parmigiano-Reggiano cheese

• 1/3 cup of extra virgin olive oil

• 1/2 teaspoon of salt (adjust to taste)

• Freshly ground pepper (to taste)

How to Prepare

1. Preheat your oven to 375°F (190°C).

2. In a large mixing bowl, combine the cleaned and cut Brussels sprouts, diced pancetta, sliced garlic, and sliced onion.

3. Drizzle the extra virgin olive oil over the mixture, ensuring everything is well coated.

4. Season with salt and freshly ground pepper, and give the mixture a thorough stir to evenly distribute the seasoning.

5. Spread the Brussels sprout mixture on a parchment paper-lined baking sheet, ensuring an even layer.

6. Place the baking sheet in the preheated oven and roast for 30-40 minutes. Every 5-7 minutes, stir the mixture to ensure even roasting.

7. About 10 minutes before the end of the roasting time, add the chopped walnuts to the pan and stir to combine. Continue roasting until the Brussels sprouts are caramelized and tender, and the walnuts are toasted.

8. Remove the Brussels sprouts from the oven and transfer them to a serving dish.

9. Grate the Parmigiano-Reggiano cheese generously over the roasted Brussels sprouts.

10. Serve the dish hot, and enjoy your delicious and flavorful Brussels sprouts with pancetta and walnuts.