Frizzled Brussels Sprouts with Pancetta & Walnuts

• Extra virgin olive oil
• 1 clove garlic, smashed
• Pinch of crushed red pepper
• 1/4 pound pancetta, cut into 1/4-inch dice
• 1/2 cup walnuts, coarsely chopped
• 1 pint Brussels sprouts, stemmed and leaves pulled apart
• Kosher salt

1. Coat a large saute pan with olive oil; add the garlic and red pepper and bring to medium heat.
2. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch itit has fulfilled its garlic destiny!
3. Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes.
4. Add the Brussels sprouts and toss to combine.
5. Season with salt, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted.
6. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and frizzle, 8 to 10 minutes more.
7. Taste and season with salt if needed.
8. Dont be hesitant about letting the sprouts brownthe darker & crispier the sprouts get, the better they taste!

extra virgin olive oil, clove garlic, red pepper, pancetta, walnuts, brussels, kosher salt

Taken from www.epicurious.com/recipes/food/views/frizzled-brussels-sprouts-with-pancetta-walnuts-378206 (may not work)