Smashed Brussels sprouts with pancetta and walnuts
Course Side Dish
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
2minced garlic cloves
salt and pepper
1cupmozzarella (tear it up)
Parsley for garnish(and Pomegranate for a bit of festive colour)
Pre-heat the oven to 220 °C (425 °F). Get a large bowl and fill with cold water or iced water for the Brussels sprouts.
In a frying pan, add your pancetta (or bacon) and cook to how you like it (I like a little crispy). Add your walnuts and cook for another minute or so. Then set to the side.
Boil the Brussels sprouts in salted water until bright green (approx 10 mins) and tender. Then drain the hot water out and transfer into the bowl filled with iced water (or just cold water) to stop them cooking.
On a tray, toss the Brussels sprouts, pancetta and walnuts and with olive oil, thyme, garlic, salt and pepper and then use a flat surface (like the bottom of a jar) to press down on the sprouts to smash them.
Sprinkle the cheeses over top and bake for 20 - 30 minutes until the cheese is melted and golden and the sprouts are crispy on the bottom.