Pancetta-Infused Brussels Sprouts with Sugary Pecans

A recipe combines crispy, savory pancetta with tender Brussels sprouts for a deliciously satisfying side dish. Topped with sweet, crunchy pecans, it’s the perfect balance of flavors to brighten up any meal.

Kitchen Advice

Make sure to trim and halve the Brussels sprouts evenly for uniform cooking.
Cook the pancetta until crispy to release its full flavor and add texture.
Toast the pecans lightly before adding sugar to enhance their nutty aroma.

Ingredients 0/8

2 pounds Brussels sprouts, cut in half lengthwise 4 ounces pancetta, coarsely chopped 3 tablespoons extra virgin olive oil 1 ½ teaspoons kosher salt, divided 2 tablespoons dark brown sugar, divided 1 tablespoon unsalted butter 1 cup whole pecans Reynolds Wrap® Aluminum Foil

Why This Dish Is So Special

This dish combines the savory richness of pancetta with the natural bitterness of Brussels sprouts, creating a perfect balance of flavors. The sugary pecans add a delightful crunch and a touch of sweetness that makes every bite exciting. It’s a great way to elevate a simple vegetable side into something special.

Step 1

Gently heat your oven to 400°F. Give the Brussels sprouts a good toss 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 tightly with foil. Pop it in the oven and let it roast for about 30 minutes.

Step 2

After that, take off the foil and keep roasting until the edges of the sprouts get nicely browned and a little crispy—this should take another 10 to 15 minutes. Once they’re done, pull them out and set them aside.

Step 3

While the sprouts are roasting, melt the butter and the remaining tablespoon of brown sugar in a medium pan over medium heat. Stir it every few minutes until the sugar dissolves and the mixture is smooth. Then add the pecans, stirring to coat them well. Let the nuts cook until they start to smell toasted and turn a light golden color, stirring occasionally to keep them from burning.

Step 4

When the pecans are ready, spread them out in a single layer on a baking sheet lined with parchment paper. Sprinkle half a teaspoon of salt over them and pop the sheet in the freezer for about 10 minutes to let the nuts harden. Once firm, break them apart with your hands.

Step 5

Finally, mix the roasted Brussels sprouts with the caramelized pecans and serve while everything is still warm.

200

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Ideas

Serve warm alongside roasted meats or grilled chicken for a hearty meal. It also pairs well with creamy mashed potatoes or a simple grain like quinoa to round out the plate. Garnish with fresh herbs like parsley for a pop of color.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet to keep the pancetta crispy and the Brussels sprouts tender. Avoid microwaving directly to prevent sogginess.