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Pancetta Brussels Sprouts with Caramelized Pecans
Pancetta Brussels Sprouts with Caramelized Pecans
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in Eva Kosmas Flores' flavorful fall side dish.
Ingredients:
  • 2 pounds Brussels sprouts, cut in half lengthwise
  • 4 ounces pancetta, coarsely chopped
  • 3 tablespoons extra virgin olive oil
  • 1.5 teaspoons kosher salt, divided
  • 2 tablespoons dark brown sugar, divided
  • 1 tablespoon unsalted butter
  • 1 cup whole pecans
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat your oven to 400°F. Mix Brussels sprouts with pancetta, olive oil, 1 tsp salt, and 1 tbsp brown sugar. Transfer into a baking dish and cover with Reynolds Wrap® Aluminum Foil.
  • Roast uncovered for an additional 10-15 minutes until Brussels sprouts are lightly browned. Remove from oven and set aside.
  • In a medium-sized frying pan over medium heat, melt the butter with a tablespoon of brown sugar, stirring occasionally. Once the sugar has melted, add the pecans and coat them with the mixture. Allow to sit until they become toasty and fragrant, stirring occasionally. Keep stirring until the pecans are lightly browned and highly aromatic.
  • Take the pan off the heat and transfer the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Arrange the pecans into a single layer, sprinkle with 1/2 teaspoon salt, and pop the pan into the freezer for 10 minutes to set. Afterwards, gently separate the pecans by hand.
  • Coat the roasted Brussels sprouts with sweet caramelized pecans just before serving.

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