Brussels Sprouts Lardons With Cherries and Walnuts Recipe

Start by heating the 1 1/2 tablespoons of olive oil in a large saucepan over medium heat. Add the 2 ounces of pancetta and let it cook, stirring occasionally, until it's deeply browned and crisp. Once it's ready, turn off the heat and use a slotted spoon to transfer just the pancetta to a small bowl, leaving all that rendered fat and oil in the pan.

Return the pan to medium heat, then add the Brussels sprout halves, cut-side down. Let them sear undisturbed for 8 to 10 minutes, until they develop a nice golden crust. Pour in the 1/2 cup of vegetable stock, bring it to a simmer, and let the sprouts cook for another 10 to 15 minutes, or until the stalk ends are just tender when pierced with a knife.

Give the sprouts a good toss in the pan for a few more minutes to evaporate any remaining liquid. Then, stir in the 1/2 cup of cherries, 1/4 cup of walnuts, and the reserved crisp pancetta. Continue cooking until everything is heated through and the cherries have softened slightly, absorbing some of the pan juices. Season with salt and pepper to your liking before serving.