Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.

    Advertisement
  • Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.

  • Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.

  • Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.

  • Toss the roasted Brussels sprouts with caramelized pecans before serving.

REYNOLDS KITCHENS TIP:

Cover your veggies with Reynolds Wrap(R) Aluminum Foil, for tender, juicy veggies every time!

Nutrition Facts

317 calories; protein 9g; carbohydrates 20.6g; fat 24.6g; cholesterol 11.7mg; sodium 658mg. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/02/2018
Absolutely delicious!! No alterations necessary. Read More
(1)
18 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/03/2016
This recipe is OUT OF BOUNDS as Guy F. would say. So good!!!! Guests love them too! AWESOME! Read More
(2)
Rating: 5 stars
04/01/2018
Absolutely delicious!! No alterations necessary. Read More
(1)
Rating: 5 stars
05/03/2017
Love this recipe! My boyfriend who normally hates brussels said "well you can keep making them if you make them like THIS!" lol:) Read More
(1)
Advertisement
Rating: 5 stars
11/22/2018
Looks great! Will make again Read More
Rating: 4 stars
04/13/2020
I would reduce the added salt the next time I made this. Read More
Rating: 5 stars
11/27/2017
Love them.. Read More
Advertisement
Rating: 4 stars
01/07/2021
Really tasty. Method was good. I will use honey in the future. Read More
Rating: 5 stars
11/24/2017
Hands down this is the best brussel sprout recipe I have tried. Made it for Thanksgiving and everyone loved it! Read More
Rating: 5 stars
07/24/2019
Delicious! I used nitrate free bacon instead of pancetta. The combination of sweet and savory flavors make this a huge hit! Will definitely make again. Read More
Advertisement