Roasted Brussels Sprouts with glazed pancetta and pecans

⏱ 45 min · 🍽️ 6 Servings · 🧂 10 Ingredients

Ingredients

  • about 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 GF DF pancetta (I use Framani)
  • 1/2 teaspoon fresh rosemary, minced
  • 1 medium shallot, diced
  • 2 handfuls chopped pecan bits (roasted or raw)
  • Olive oil for drizzling
  • kosher salt and pepper

Instructions

  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 dont 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.
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Roasted Brussels Sprouts with glazed pancetta and pecans
📖 Foodista
gluten freedairy free

Roasted Brussels Sprouts with glazed pancetta and pecans

Need a gluten free and dairy free side dish? Roasted Brussels Sprouts with glazed pancettan and pecans could be a spectacular recipe to try. One portion of this dish contains about 13g of protein, 35g of fat, and a total of 494 calories. This recipe serves 6.

⏱

Cook time

45 min

🍽️

Servings

6

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

494 kcal

Calories

13 g

Protein

35 g

Fat

40 g

Carbs

Ingredients

For 6 servings

  • 🛒
  • 🛒

Instructions

  1. 1

    Preheat oven to 400 degrees F (204 Celsius).

  2. 2

    Prepare two baking sheets lined with parchment paper.

  3. 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. 4

    Cut the whole sprouts in half, lengthwise.

  5. 5

    Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).

  6. 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. 7

    Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.

  8. 8

    Bake for 25-30 minutes.

  9. 9

    Check on them at 25 minutes to make sure the single leaves dont burn.

  10. 10

    Meanwhile, prepare glaze.

  11. 11

    In a small skillet set on medium high heat, add coconut oil when hot.

  12. 12

    When it begins to smoke add pancetta.

  13. 13

    Let it sit a minute to sear, then toss.

  14. 14

    Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.

  15. 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. 16

    Turn off heat and set aside.

  17. 17

    Transfer roasted brussels sprouts into a serving dish.

  18. 18

    Toss in pecans, then add pancetta and all its glaze.

  19. 19

    Combine well and serve.

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