Brussels Sprouts with Pancetta & Walnuts

My own interpretation of a Nigella Lawson Recipe from her book “Feast”, this one has become a family favourite and is almost always featured as a side dish during our Thanksgiving Feast. Hers calls for the same ingredients except she uses chestnuts instead of the walnuts, and Marsala is also added to make a real savoury syrup with the pancetta, butter & nuts. I prefer to just have them swimming in delicious buttery goodness without the added flavour of Marsala. Lots of nuts can be used in place of the chestnuts, I’ve used almonds before as well as pistachios. You can’t really go wrong. Also, if you don’t have pancetta, use bacon in it’s place.


  • 1 kg Brussels Sprouts
  • 250 g pancetta, cubed
  • 1 tbsp vegetable oil
  • 30g butter
  • 250g walnuts
  • large bunch of chopped parsley (I use the Italian variety)
  • Black Pepper to taste

Wash your sprouts. Cut a cross into the bottom of each one with a paring knife and dump into a pot of boiling salted water. Boil for about 5 minutes or until deliciously tender. Drain the sprouts and leave them in the colander. Meanwhile, use the same pot you cooked them in and add the oil. Cook the pancetta cubes in the oil until golden brown, stirring. Add the butter & the walnuts, cook on low until all the butter has melted and the nuts have released their oils to make a yummy golden syrup. Add the drained sprouts, then the chopped parsley. Stir well and give  good grinding of cracked black pepper. Serve hot! You’ll want seconds…


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