🌱🧀 Elevate your veggie game with Roasted Brussels Sprouts, Parmesan Cheese, and Walnuts! Join me in this reel as I whip up a side dish that’s a burst of flavors and textures. It’s the perfect blend of nutty, cheesy, and crispy! 🍽️✨
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.
To Purchase a bottle of Vito and Joe’s Olive Oil:
https://www.cookingitalianwithjoe.com/shop
Website: https://www.cookingitalianwithjoe.com
Facebook: https://www.facebook.com/cookingitalianwithjoe
Instagram: https://www.instagram.com/cookingitalianwithjoe
Another big exciting day in this kitchen today what we’re going to do is we’re going to make Russel sprouts and we’re going to roast them so I’ve got a stainless steel bowl I want about a half of that onion I’m going to cut this in
Threes and then what I’m going to do is just give it a nice slice across now about 1/4 in wide now I’m going to take that bowl and put everything right in it there’s my garlic so I’m going to give it little thin slices I’m going to take
That garlic popper right back in my bowl next I’m going to take my petta next I’m going to take my brussels sprouts I’m going to pop them right inside here next I’m going to take some olive oil obviously V and Jo I’m going to use
About a third of a cup of olive oil and I’m going to give this a stir I’m going use about 1/4 teaspoon to about half of a teaspoon of salt I use at least half of a teaspoon if not a little bit more of freshly ground pepper then you’re
Going to give this a really good stir last I’m going to want some cheese with a Parmesan regano I’m going to put in there about a/4 of a cup so we want to get everything on the cookie sheet we want to just make sure everything’s equally distributed okay I’ve got the
Oven at 375 and we’re going to go about 30 to 40 minutes I want to make sure that I’m moving things around been about 10 minutes my buzzer just went off so let’s open this puppy up and now is a great time to get our walnuts okay so
I’m going to just take my hand and spread them across we got about another 7 to 10 minutes we ready to go last thing to finish this off beautiful is going to be some Parmesan and I’m just going to kill it on the top you can see
The steam con right off and that beautiful
2 Comments
This is how my brain works but this looks delusions as always!
I like the longer version. ❤