Crispy "Frizzled" Brussels Sprouts With Pancetta & Walnuts | Chef Anne Burrell

Coat a large sauté pan with olive oil, and place over medium heat. Add garlic and red pepper flakes, and cook until garlic has turned golden brown, 2 to 3 minutes. Remove and discard the garlic, then add the pancetta and walnuts. Cook until pancetta is crisp and brown, 5 to 6 minutes. Add Brussels sprouts and toss to combine. Season with salt, cover, and cook until sprouts have wilted, 2 to 3 minutes. Remove lid, increase heat to medium-high, and let leaves brown and "frizzle" (translation: get crispy) 8 to 10 minutes more. Season with more salt, if needed.