Pancetta Brussels Sprouts with Caramelized Pecans

Name: Pancetta Brussels Sprouts with Caramelized Pecans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 pounds Brussels sprouts, cut in half lengthwise; 4 ounces pancetta, coarsely chopped; 3 tablespoons extra virgin olive oil; 1.5 teaspoons kosher salt, divided; 2 tablespoons dark brown sugar, divided; 1 tablespoon unsalted butter; 1 cup whole pecans; Reynolds Wrap® Aluminum Foil

4.9

(18)

10 Reviews

6 Photos

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

Recipe by Reynolds KitchensR

Published on March 5, 2020

6

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.
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 (per serving)

317	Calories
25g	Fat
21g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 317
% Daily Value *
Total Fat 25g	32%
Saturated Fat 4g	21%
Cholesterol 12mg	4%
Sodium 658mg	29%
Total Carbohydrate 21g	7%
Dietary Fiber 8g	27%
Total Sugars 8g
Protein 9g
Vitamin C 129mg	644%
Calcium 81mg	6%
Iron 3mg	15%
Potassium 703mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.