This dish brings together crispy pancetta and sweet pecans to add a delicious twist to tender Brussels sprouts. It’s a simple, flavorful side that’s perfect for any meal and sure to impress your guests.
Start by heating your oven to 400°F. In a big bowl, mix the Brussels sprouts with the pancetta, olive oil, a teaspoon of salt, and a tablespoon of brown sugar. Spread everything out in a casserole dish and cover it with foil. Pop it in the oven and roast for about 30 minutes. Then take off the foil and let it roast for another 10 to 15 minutes until the Brussels sprouts get those nice, browned edges.
While that’s roasting, melt the butter and the remaining tablespoon of brown sugar in a medium pan over medium heat. Give it a stir every now and then until the sugar dissolves. Toss in the pecans and stir them around so they’re coated with that buttery, sugary mix. Let them sit for a few minutes until you can smell that toasty aroma, giving them a stir every few minutes. Keep going until most of the pecans turn a lovely golden brown.
Once they’re done, take the pan off the heat and spread the pecans out on a baking sheet lined with parchment paper. Sprinkle with half a teaspoon of salt and smooth them into a single layer. Pop the tray into the freezer for about 10 minutes so the nuts can harden up. After that, break them apart by hand.
Finally, toss the roasted Brussels sprouts with the caramelized pecans and serve right away.
- Make sure to dry the Brussels sprouts well before cooking to get a nice crisp.
- Cook the pancetta until it’s golden and crispy for the best texture.
- Toast the pecans lightly to enhance their natural sweetness and crunch.
This dish balances savory and sweet flavors perfectly. The crispy pancetta adds a salty crunch, while the sweet pecans bring a nice contrast. It’s a great way to enjoy Brussels sprouts with added texture and flavor.
Serve this as a side dish alongside roasted chicken or pork. It also pairs well with a simple grain like quinoa or rice to make a complete meal. Add a sprinkle of fresh herbs for a pop of color.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to keep the pancetta crispy. Avoid microwaving as it can make the pecans soft.
