Roasted Brussels Sprouts With Glazed Pancetta And P

Name: Roasted Brussels Sprouts With Glazed Pancetta And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fresh brussels sprouts remove damaged outer leaves and stems trimmed; 2 tablespoons coconut oil or canola oil; 1/4 cup maple syrup; 1/4 cup light brown sugar; 8 ounces pancetta GF DF, I use Framani; 1/2 teaspoon fresh rosemary minced; 1 shallot medium, diced; 2 handfuls pecan chopped, bits, roasted or raw; olive oil for drizzling; kosher salt; pepper

Servings: persons

3 pounds fresh brussels sprouts remove damaged outer leaves and stems trimmed
2 tablespoons coconut oil or canola oil
1/4 cup maple syrup
1/4 cup light brown sugar
8 ounces pancetta GF DF, I use Framani
1/2 teaspoon fresh rosemary minced
1 shallot medium, diced
2 handfuls pecan chopped, bits, roasted or raw
olive oil for drizzling
kosher salt
pepper

1
Preheat oven to 400 degrees F (204 Celsius).
2
Prepare two baking sheets lined with parchment paper.
3
For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet.
4
Cut the whole sprouts in half, lengthwise.
5
Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).
6
Evenly sprinkle about two good pinches of kosher salt (about 1 teaspoon total) over the brussels sprouts then about 1 pinch of crushed black pepper.
7
Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
8
Bake for 25-30 minutes.
9
Check on them at 25 minutes to make sure the single leaves don't burn.
10
Meanwhile, prepare glaze.
11
In a small skillet set on medium high heat, add coconut oil when hot.
12
When it begins to smoke add pancetta.
13
Let it sit a minute to sear, then toss.
14
Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.
15
Let it sit for 5-8 minutes, with 1 or 2 stirs, when the bubbles become the size of dimes (they will get larger and larger and the syrup evaporates and it thickens with increased heat) stir until your spoon has a thin coating of syrup.
16
Turn off heat and set aside.
17
Transfer roasted brussels sprouts into a serving dish.
18
Toss in pecans, then add pancetta and all its' glaze.
19
Combine well and serve.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds fresh brussels sprouts remove damaged outer leaves and stems trimmed, 2 tablespoons coconut oil or canola oil, 1/4 cup maple syrup, 1/4 cup light brown sugar, and more.

Yes, Roasted Brussels Sprouts With Glazed Pancetta And Pecans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Brussels Sprouts With Glazed Pancetta And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions