Frizzled Brussels Sprouts with Pancetta & Walnuts

Historically, I have not been a huge fan of Brussels sprouts, but now I LOOOOOVE them—and I especially love them cooked this way. I’ll admit this approach takes some time—you start by peeling all the leaves off the sprouts—but it’s so worth it for the fluttery, frizzled fabulousness that happens once you cook them. Also, I find separating the leaves helps get rid of that cabbagey flavor that people who think they don’t like Brussels sprouts complain about. Listen: If you think you don’t like Brussels sprouts, try these; I’ve made a lot of converts this way. The salty deliciousness of pancetta, the crunchy nuttiness of walnuts, and the delicate little leaves make this something special—not like any Brussels sprouts you’ve ever had.