Roasted Brussels Sprouts with glazed pancetta and pecans
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 69.34
- Health score: 23.00
- Weight Watcher points: 16.00
Summary
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. For $3.66 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. If you have brown sugar, canolan oil, maple syrup, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. If you like this recipe, take a look at these similar recipes: Balsamic Glazed Brussels Sprouts With Pancetta, Roasted Brussels Sprouts with Pancetta, and Roasted Brussels Sprouts with Pancetta.
Ingredients
brussels sprouts3 pounds
canola oil2 tablespoons
maple syrup0.25 cup
brown sugar0.25 cup
gf df pancetta8 ounces
rosemary0.5 teaspoon
shallot1 medium
pecan bits2 handfuls
olive oil6 servings
kosher salt and pepper6 servings
For roasting brussels sprouts
Step 1
Preheat oven to 400 degrees F (204 Celsius).
Step 2
Prepare two baking sheets lined with parchment paper.
Step 3
For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet.
Step 4
Cut the whole sprouts in half, lengthwise.
Step 5
Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).
Step 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.
Step 7
Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
Step 8
Bake for 25-30 minutes.
Step 9
Check on them at 25 minutes to make sure the single leaves dont burn.
Step 10
Meanwhile, prepare glaze.
Step 11
In a small skillet set on medium high heat, add coconut oil when hot.
Step 12
When it begins to smoke add pancetta.
Step 13
Let it sit a minute to sear, then toss.
Step 14
Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.
Step 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.
Step 16
Turn off heat and set aside.
Step 17
Transfer roasted brussels sprouts into a serving dish.
Step 18
Toss in pecans, then add pancetta and all its glaze.
Step 19
Combine well and serve.
Categories
Dish Types: side dish
Diets: gluten free, dairy free
Occasions: christmas